Chocolate Raspberry Tart

Ingredients

• Crust
• 1 cup shelled pistachios
• 1 cup almond flour
• 1/4 cup coconut flour
• 3 tbsp maple syrup or agave nectar
• 2-4 tbsp unsweetened almond milk
• Chocolate Ganache
• 1 cup canned, full fat coconut milk
• 1 1/2 cups vegan, dark chocolate chips
• 3 tbsp unsweetened cocoa powder
• 12 oz fresh raspberries

Instructions

1. 1

   Preheat the oven to 350F

2. 2

   Place the pistachios in the food processor and pulse a few times until they're chopped. Add the almond and coconut flour, maple syrup, or agave and almond milk (start with 2 tablespoons and add more if needed, so, so the mixture comes together). Pulse until the mixture comes together to form a dough

3. 3

   Press the dough into a rectangular 14x4.5x1 tart pan with removable bottom (you can also use a round 9-inch tart pan), making sure it goes all the way up the sides. Gently poke it all over with a fork and bake at 350F for 15-17 minutes. Set aside to cool completely

4. 4

   In the meantime, prepare the chocolate ganache. Combine the chocolate chips and cocoa powder in a large heat-proof bowl. Scald (heat without bringing to a boil) the coconut milk and carefully pour it over the chocolate, stirring constantly until the chocolate has melted. Let it cool and pour over the prepared tart shell. Refrigerate until the ganache hardens (it will have a creamy, truffle-like consistency)

5. 5

   Arrange raspberries on top right before serving