This no bake tart is a perfect dessert for Valentines Day! It hits all of the dietary categories: paleo, vegan, and gluten free. Not that you would be able to tell with how rich and decadent it is. It is virtually guilt free with a no-bake chocolate crust just sweetened with a little maple syrup filled with a dark chocolate vegan ganache and topped off with just the right amount of raspberry preserves.

I have to say, I am so proud of myself for getting a great Valentines Day goodie done and published before the actual holiday. If you follow my blog, you know that doesn't always happen - - although I do try my best! ;)

This blog was a lot of fun for me! I played around with some mood lighting for the photos; so hopefully they will turn out as I envisioned. Dark and rich just like the dessert!

I know its not really the season for raspberries in central Michigan, but even out of season as they undoubtedly are, they had great flavor! We are lucky to have a local market called Horrocks that's pretty unique.  If you're ever in the area, you really should check them out. We love this store!

They carry a lot of fresh produce - that they usually try to get locally. Sometimes, our purchases end up cheaper than a regular grocery store; so, if you ask me, its the best of both worlds! And, if you are anything like my husband (that has a nice ring to it doesn't it?  The joy of being a newly-wed), you'll be captivated by the unlimited free coffee they offer for you to enjoy while you casually shop their aisles. Fair warning, if you're a coffee lover like Adam, it's bound to add a little extra time to your 'quick' trip to the grocery store.

Sigh!

Fortunately, this recipe is so simple, you might not have to go to the grocery store at all to get started! I had all of the items except the chocolate (who knows where chocolate goes in our home), raspberry perseveres, and raspberries. I confess that I did have to buy a tart pan first. In all the many stacks of plentiful kitchen items and appliances I own, nowhere could I find a tart pan! Oh well, someday there is a big panty in my future!

Just a little side note: if you don't like non-stick pans, a great place to pick one up is at Michaels. They have aluminum pans that don't have any coatings on them. They will get stained if you use them a lot but to me that just adds flavor and character.  Best of all, you don't have to worry about any potentially dangerous chemicals.

I really hope you give this recipe a try this season. It's pretty simple and it's total 'make' time, from beginning to end, is only about 15 minutes. Especially if you are not trying to take pictures every step of the way! ;)

EnJoY!! =}



INGREDIENTS:

Crust:

• 1 1/2 c almond meal
• 1/4 c unsweetened cocoa powder
• 1/4 c coconut butter (melted) or oil
• 1 tbsp maple syrup
• 1/4 tsp course sea salt

METHOD:

1. Lightly grease the bottom of a 9" cake pan with removable bottom
2. In a medium sized bowl combine almond meal and cocoa powder and mix. Add in remaining ingredients and fold together. 
3. Press the mixture into the bottom of the cake pan.
4. Place chocolate into food processor and pulse a couple of seconds until it's really fine. Put into a medium sized bowl.
5. In a small sauce pan bring coconut milk to right before the boiling point. Pour the hot coconut milk over chocolate and let rest for 1 minute.
6. After a minute stir until smooth and creamy. Fold in the raspberry preserves until well mixed. 
7. Pour filling into the crust then lightly place raspberries on top. 
8. Place into the fridge for 5 minutes until cool. 
9. Garnish with a little powdered sugar if desired. 
10. EnJoY!!