Taya Starling

Valentine’s Day. The day to celebrate chocolate love. Let’s face it, Valentine’s Day is pretty overrated. It’s basically a Hallmark holiday at this point but with that being said (& because I’m a hopeless romantic), I will never knock a day dedicated to love. Of course I’d prefer it if people were conscious enough to celebrate love in their lives every day, but I get it, sometimes we need a reminder (Thanks Hallmark! And Target, since you put the Valentines Day candy out basically New Year’s Day. My gym membership has never been more needed.)

So for Valentine’s Day this year I decided to do something at least a little less sinful than usual, but of course chocolate still takes center stage. This chocolate raspberry tart is SO yummy & pretty that your date/love/parents/family/bae/bootycall/tinder date/ride or dies/BFF won’t believe that it’s actually pretty good for you (all things considered of course) because it’s Paleo, gluten free, & vegan. Plus it all comes together in less than an hour and requires no baking whatsoever. 

  
Here’s what you’ll need:

For the crust…

• 1.5 cups almond flour
• 1/4 cup unsweetened cocoa powder 
• 1/4 cup melted coconut oil
• 1 tablespoon of pure maple syrup
• Pinch of corse sea salt

For the truffle filling…

• 1/2 cup of canned full fat coconut milk
• 6oz. Bittersweet chocolate, finely chopped
• 1/4 cup raspberry preserves, 100% fruit of course
• About 2 cups of fresh raspberries

Here’s what you’re gonna do:

1. Grab your spring form pan or tart pan with a removable bottom and grease the bottom and sides. I spray mine down with coconut oil spray. 
2. In a large mixing bowl, combine all the crust ingredients until well mixed. Pour the crust mix into the pan and press down to the bottom and sides with your fingers. Set it aside. 
3. In a small saucepan bring the coconut milk to a boil.  While that’s happening, place the chopped chocolate into a large mixing bowl. Once the coconut milk has come to a boil, remove from heat and pour over the chopped chocolate. Let it stand for about a minute then stir until smooth and creamy. Now stir in the raspberry preserves until well incorporated. 
4. Pour the chocolate raspberry truffle filling into the crust and let it even out, using the back of a spoon if necessary. I placed mine in the fridge for about 15 mins to let it set a bit before topping it with the fresh raspberries. 
5. Eat, share, enjoy, repeat. 

  
And there you have it. So so easy right? It’s almost ridiculous how easy this tart comes together and it’s even more ridiculous how yummy and decadent it is considering it fits pretty much every diet popular in LA right now. I’ll bet most your friends won’t even believe it’s Paleo, GF, & Vegan!