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Chocolate Coconut Tart with Raspberries and Almond

A Classic Twist
  • 42 minutes
  • Serves 1

INGREDIENTS

1 cup

Raspberries, fresh

1 cup

Coconut milk, canned

2 tbsp

Agave syrup

1 1/4 cups

Almond meal/flour

12 oz

Bittersweet chocolate

1/4 cup

Coconut flour

1/4 tsp

Salt

1

Sea salt, Coarse

1 tsp

Vanilla extract, pure

2 tbsp

Coconut oil

1/2 cup

Almonds, toasted

1/2 cup

Coconut flakes, unsweetened

1/2 cup

Coconut flakes, unsweetened toasted

1/4 cup

Pistachios