Chocolate Coconut Tart with Raspberries and Almond

A decadent gluten free and vegan chocolate coconut tart that starts with a chewy coconut almond crust and is filled with creamy chocolate coconut ganache.

Cook time: 12 Mins

INGREDIENTS:

FOR THE CRUST:

• ½ cup unsweetened coconut flakes
• 1¼ cups almond meal/flour
• ¼ cup coconut flour (if you do not have coconut flour substitute with ¼ cup almond meal)
• ¼ teaspoon salt
• 2 tablespoons coconut oil
• 2 tablespoons agave syrup

FOR FILLING:

• 1 cup canned coconut milk
• 12 ounces bittersweet chocolate, finely chopped 
• 1 teaspoon pure vanilla extract

FOR TOPPING:

• ½ cup unsweetened coconut flakes, toasted
• ½ cup sliced almonds, toasted
• ¼ cup pistachios (optional)
• 1 cup fresh raspberries
• Coarse sea salt (optional)

DIRECTIONS:

Please visit aclassictwist.com for full directions.

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