No Bake Chocolate Tart with Raspberries

INGREDIENTS

500 g

raspberries

210 g

blanched almond flour

70 g

coconut flour

50 g

powdered erythritol (or approved paleo sweetener)

4 tbsp

shortening (or lard, coconut oil, beef tallow or butter)

eggs

320 milliliters

coconut milk (or heavy cream for dairy version)

150 g

unsweetened baking chocolate

2 tbsp

cocoa powder

6 tbsp

powdered erythritol (or approved paleo sweetener)

3/8 tsp

stevia powder

eggs