Chocolate Raspberry Truffle Tart

Vegan, Gluten-Free, Soy-Free



The Raw Cacao Crust:
1.5 cups walnuts
1/2 cup unsweetened, shredded coconut
1/4 cup gluten-free oats
1/4 cup raw cacao powder
1 tbsp melted coconut oil
1 tbsp maple syrup
Pinch of Himalayan sea salt

The Chocolate Raspberry Truffle Filling:
1/2 cup full fat coconut cream/milk (the stuff in the can)
6oz of bittersweet bakers chocolate, finely chopped
1/4 cup raspberry jam (you want to use one that has minimal ingredients and barely any sweetener. The organic one I used has a bit of grape juice for sweetener. If you can find a preserve, that's the best!)

For the topping:
Fresh raspberries (I used a container and 1/2)


  1. In a food processor, add all crust ingredients and blend until the "dough" becomes sticky enough that you can smooth together in your hand and the nuts are broken down.
  2. Place chopped chocolate in a heat safe bowl. Put aside.
  3. In a pie dish or tart flan, 9 to 9.5" press down the dough and create nice sides.
  4. In a small pot, bring the coconut cream to just under a boil.
  5. Pour the coconut cream over the thinly sliced chocolate, let sit for a minute, then mix till fully melted and combined.
  6. Stir in the raspberry jam and then pour the mixture over your crust, even out with a spatula.
  7. Top with raspberries however you like!
  8. Let chill in the fridge till cool or for at least an hour. Serve and enjoy!