Chocolate Raspberry Tart


Chocolate Raspberry Tart

Raw Chocolate Raspberry Tart

Believe it, this decadent tart is very easy to make. It’s impressively bright and who can resist the raspberry choc combo?! Not to mention it contains 3 bananas, raspberries and coconut. Depending on your season you can easily use frozen raspberries. When you are looking for that snack or entertaining just transfer the slices from the freezer into the fridge for a more even defrost.
Dairy free, gluten free, egg free, sugar free, raw, vegan
1 cup walnuts soaked in water for 2 hours
1 cup raisins
1 teaspoon Himalayan pink salt
1 teaspoon vanilla
¼ cup coconut oil
First Layer:
2 bananas
1 cup coconut butter, melted
½ cup dates soaked in warm water for 30 minutes
3 tablespoons cacao powder
1 teaspoon Vanilla
Second Layer:
½ cup raspberries
1 banana
1 cup coconut butter, melted
1 tablespoons xylitol
Before you get started separately soak the nuts and dates in water.
Drain water from nuts and rinse. Process all ingredients until you get that nice crumbly texture. Press into a slice tin and freeze. This will quickly help the base to firm in time for the chocolate.
First Layer:
Drain the dates and combine all ingredients and puree until the texture is smooth. Place on the chilled base and return to freezer.
Second Layer:
Try and dissolve as much of the xylitol in the coconut butter as you can then puree all ingredients until smooth. Spread the raspberry mixture on top of chocolate tart and chill.
Tips: Cut with a hot knife and clean in between slices. This is a great tart to freeze. 

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