Chocolate Berry Tart (Gluten-Free, Vegan, & Paleo)

Ingredients

• For the crust1/2 cup (40g unsweetened shredded coconut)
• 1 1/2 cups 190g blanched almond flour
• 2 tablespoons 30g coconut oil, melted
• 2 tablespoons 30g maple syrup
• 1/4 tsp salt
• For the ganache1/2 cup canned full-fat coconut milk
• 6 oz. 140g bittersweet chocolate, finely chopped
• 1/4 cup raspberry preserves (100% fruit)
• For the toppingAssorted fresh berries or fruit of your choice (I used raspberries, blueberries, and blackberries)

Instructions

1. 1

   For the crustPreheat oven to 350 degrees. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).

2. 2

   Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.

3. 3

   Bake in center of oven until golden and firm, about 12-16 minutes. Transfer to a wire rack to cool completely, at least 1 hour.

4. 4

   For the ganachePlace finely chopped chocolate in a large bowl. In a small saucepan, just bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves.

5. 5

   To assemble the tartPour warm chocolate mixture into cooled tart shell. Allow to cool for about 20 minutes, and then arrange the berries (or whatever fruit you are using) on top as desired. Chill for at least one hour or until set and serve.