Chocolate raspberry desserts have always fascinated me, because they are sooo delicious and really special. Unfortunately, fresh raspberries are seasonal and when they are out of season they are quite expensive (abnormally expensive, if you ask me :D).
Because I have found in the market some raspberries whose price was approaching normality, I bought a generous amount and I went home a happier person. I knew clearly what I want to do with some of them, so I tried as hard as I could no to eat them all. 😀
This tart was for a long time on the waiting list and now, finally, I has the opportunity to make it!
I don’t know about you, but my mouth is watering when I look at this beauty. Seriously, the 8 hours in which I’ve waited for the ganache to set were excruciating, so I recommend that you make the tart in the evening and let it refrigerate overnight. 😀
Now that the summer vacation official started, I fell more energetic, full of life and I have a lot of ideas which I can’t wait to materialize.
I try to go outdoors more and exercise as much as I can, because these kind of activities inspire me.
Let’s get down to business. 😀
My healthy no-bake raspberry chocolate tart is just fabulous, honestly!
The freshness from the raspberries contrasts with the rich taste of chocolate, so we get a perfectly balanced dessert. ♥
- 100 g raw walnuts
- 150 g dried pitted dates
- 100 g coconut flour
- 15 g psyllium husk
- 50 g erythritol with stevia
- 50-60 ml water
- 200 g fresh raspberries
- 40 g erythritol with stevia
- 5 sheets gelatin
- 50 g fat reduced unsweetened cocoa powder
- 60 g erythritol with stevia
- 15 g skimmed powdered milk
- 120 ml skimmed milk
- 30 g coconut oil
- 10 drops stevia with caramel flavor
- Blend the walnuts until a floury consistency. Add all of the remaining ingredients and blend until combined.
- Cover a tart pan with some clear stretch film, pour in the crust mixture and press it with our hand until even.
- Put the crust in the fridge and let's make the raspberry jelly.
- Soak the gelatin sheets in a bowl of cold/iced water for 5 to 10 minutes.
- In a small saucepan, combine the raspberries with the erythritol. Heat the mixture on low string continuously until the erythritol is dissolved. Crush the raspberries, take the pan from the heat, add the gelatin and stir until until the gelatin is dissolved.
- Let the jelly cool and only after pour it in your crust. Put the tart pan back in the fridge and start making the chocolate ganache.
- Mix the cocoa with the erythritol and the skimmed powdered milk in a large bowl. Melt the coconut oil in the microwave. I like to cut my coconut oil in small pieces before melting, measuring the quantity that I need for a certain recipe and pouring the excess back in the jar. Try to find cold pressed extra virgin coconut oil, because it is the best one.
- Pour over the skimmed milk and the liquid stevia and mix everything for a minute. Add the melted coconut oil and mix the ganache until combined. You should have now a creamy and rich chocolate ganache.
- Take out the tart pan, pour over the chocolate ganache and even it out. I recommend using a rubber spatula for an easier spreading.
- Transfer the tart in the fridge and let it set for 8 hours or overnight.
- Enjoy!
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Although for some 276kcal/serving would not seem very little, I assure you that a slice of a normal tart, with sugar and butter, has at least double the calories.
