Chocolate Raspberry Tart

Years ago, I found this recipe on a blog. As usual, I made a few alterations  I can't ever leave well enough alone.

My alterations included adding a little dry espresso to the filling, a hint of cinnamon, and a teenie-tiny drizzle of honey over the berries to give them a shiny, finished look.

Chocolate Raspberry Tarts

Ingredients

• For the crust:

• 1 ¼ cup almond flour

• 3 tablespoons cacao powder

• 1/8 teaspoon sea salt

• 2 tablespoons maple syrup

• ¼ cup extra-virgin unrefined coconut oil, melted

• For filling:

• ½ cup extra-virgin unrefined coconut oil, melted

• 1/3 cup maple syrup

• 1 cup cacao powder

• 1/2 teaspoon instant espresso powder

• 1/8 teaspoon ground cinnamon

• For topping:

• 1 cup fresh raspberries, for garnish (optional)

Instructions

1. Thoroughly grease 4 or 5 tartlet pans, 4 to 5 inches in size, with coconut oil.

2. To make the crust, Combine the almond flour, cacao powder, and salt in a large bowl and whisk to combine. Add the maple syrup and coconut oil and blend together with a fork until everything comes together and the mixture becomes wet.

3. Form the dough into 4 or 5 small balls and press evenly into tartlet pans with fingers along the bottom and sides. Refrigerate for 1 to 2 hours to allow the dough to firm and chill.

4. To make the chocolate filling, Add the coconut oil and maple syrup to the bowl of a food processor and process until well combined. Add the cacao powder and process until smooth, stopping to scrape down the edges of the bowl as needed. Pour the chocolate mixture over the crust and spread evenly.

5. Return tarts to the refrigerator to set and firm for at least 1 hour. Before serving, allow the tarts to come to room temperature, and then place an even layer of raspberries over the chocolate.