Raspberry Chocolate Fudge Tart

Two of my favorite things combined in this dessert: fruit and chocolate (and raw goodness). This tart will blow your mind with 1. how simple it is and 2. how good it tastes. I made this tart impromptu for a vegan potluck. So…that means, my measurements are not quite exact, but I can give a rough estimate..

raspberry chocolate fudge tart

Raspberry Chocolate Fudge Tart

(Yields 1- 9″ tart)

Crust:

About 2 cups quick oats

3 medjool dates (cause thats all I had left)

1/4 – 1/2  C cacao powder

approx. 1/4 C maple syrup, grade B

pinch of sea salt

1 t vanilla extract

 

1. Process oats until it is flour-like.

2. Add everything else. Process until the mixture comes together. It should be able to stick together if you pick it up and squish it. If not, add more maple syrup until it does.

3. Line tart pan with plastic wrap or coconut oil to help release when its ready to serve, then just press the crust into the shell, like so:

raspberry chocolate fudge tart crust

 

Filling: 

1/2 C coconut oil, melted

2 t. vanilla extract

3/4 C maple syrup, grade b

1 C cacao powder

pinch of sea salt

 

1. Blend everything.

2. Pour into crust and then refrigerate until ready to eat.

raspberry chocolate fudge tart filling

To serve: 

Top with raspberries, remove from tart pan + enjoy!

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