Servings: 4-6
Ingredients
- 1 1/4 cups almond flour
- 1/4 cup Organic Hemp Hearts – Manitoba Harvest
- 1/4 cup cocoa powder
- 1/4 cup coconut oil, melted
- 1 tbsp. pure maple syrup
- 1 pinch of sea salt
- 1/2 cup full-fat coconut milk
- 6 oz. dark chocolate, chopped
- 1/4 cup 100% fruit raspberry preserves
- 1 cup fresh raspberries
Instructions
- Grease 4-6 mini tart pans.
- Stir crust ingredients; press into pans.
- Melt chocolate; stir in coconut milk and raspberry preserves until smooth.
- Pour over the crust; set in the fridge 1+ hour.
- Top with fresh raspberries.
