#chocolateraspberrydelight

This vegan chocolate raspberry tart is a delightful combination of rich chocolate ganache and fresh raspberries nestled in a crisp almond flour crust. It's a beautiful and delicious dessert for celebrating love on Valentine's Day!

Ingredients: 1 1/2 cups almond flour. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 cup fresh raspberries. 1/2 cup dairy-free chocolate chips. 1/2 cup coconut cream.

Instructions: Warm the oven up to 175F 350C. Almond flour, cocoa powder, maple syrup, and melted coconut oil should all be mixed together well in a bowl. Spread the dough out evenly on the bottom and sides of a tart pan. Before you serve, let the crust cool down. Get the coconut cream hot in a small saucepan, but don't let it boil. In a bowl, pour hot cream over chocolate chips. After 5 minutes, stir it until it's smooth. Cover the tart crust with chocolate ganache after it has cooled. Add some fresh raspberries on top. Put it in the fridge for at least an hour before you serve it.

Prep Time: 20 minutes

Cook Time: 12 minutes