Gluten Free No Bake Raspberry Chocolate Tart

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Here is a delectable gluten free dessert that doesn’t need baking. This exceptional dessert may look complicated but takes only minutes to prepare. Nothing tastes better than raspberries smothered with chocolate. In this raspberry chocolate tart, the crust is made with hazelnut flour making this a grain-free dessert. This gem of a tart can also be served frozen

 

 

 

Ingredients

  • CRUST
  • 1 ¾ cups GF hazelnut flour (you can also use almond flour)
  • ¼ cup pure cocoa powder
  • 1/3 cup unsalted butter or coconut oil, melted
  • 2 Tbsp. agave nectar
  • FILLING
  • 4 cups fresh or frozen raspberries (600 g)
  • ¾ cup raw turbinado sugar
  • 2 Tbsp. GF tapioca starch
  • 8 oz. GF dark chocolate chips or GF chocolate bar roughly chopped
  • ¼ cup whip cream or coconut cream, room temperature
  • Raspberries and fresh mint for garnish (optional)
  • Instructions

  • Lightly grease a 10-inch tart pan with a removable bottom with butter or coconut oil
  • In a bowl, mix crust ingredients. Firmly press into the tart pan. Set aside
  • Toss raspberries with turbinado sugar and tapioca, then place in a saucepan and cook over medium heat until the sauce starts to bubble and thickens. About 7 minutes. You can also use fresh raspberries allowing for less cooking time
  • Remove sauce from the stove add chocolate and stir until chocolate is completely melted. Add cream and stir to combine
  • Pour the filling into prepared crust, top with raspberries and cover with plastic wrap. Refrigerate overnight. The tart will keep up to 7 days in an airtight container when refrigerated
  • Note: This tart is also wonderful when frozen


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