| Servings |
Slices
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Ingredients
Base
- 288 g Plain Flour (Or Coconut/Almond Flour..works even better)
- 42 g Cocoa Powder
- 84 g Coconut Oil
- 45 g Honey (Or Carob Fruit/Agave Syrup)
Filling
- 200 g White Chocolate Chunks (Chopped into smaller fine chunks)
- 160 g Raspberry Conserve
- 240 ml Coconut Milk
Topping
- 3 cup Strawbery (Halved)
- 1 cup Blueberries
Ingredients
Base
Filling
Topping
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Instructions
- Grease a tart pan or detachable cake tin with with coconut oil.
- In a large mixing bowl, combine all of the ingredients for the base and stir together till thick dough attained.
- Press the dough evenly into the cake tin and set aside
- In another bowl, add in the chopped chocolate. Bring the coconut oil to boil in a small pot (or microwave) and pour over the chocolate chunks. Allow to sit for a few seconds before mixing in till creamy consistency attained.
- Mix in the raspberry conserve and stir till smooth consistency reached.
- Pour the filling onto the chocolate base and spread evenly.
- Garnish the top with the halved strawberries and blueberries.
- Place the tart in the fridge for 2 - 3 hours (freezer if not enough space or want quicker result, although fridge works best).
- Once the filling is firm, slice accordingly and serve! Enjoy!
Recipe Notes
Nutritional Info
Per Serving: Cal: 252 | Carbs: 35g | Pro: 4g | Fat: 11g
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