Ingredients:
Crust
- 1 packet of nib mor Organic Traditional Hot Chocolate
- 2 ½ cups almond flour
- 1/4 cup coconut oil
Chocolate Ganache
- 4 packages of nib mor Organic Dark Chocolate snacking squares
- 1 13.6oz can of coconut cream
- Pinch of salt
Filling
- 1 jar - 13 oz of raspberry jam store bought
- 1 package of fresh raspberries for decoration
Directions:
- Preheat oven at 350°F degrees
- In a medium bowl combine ingredients for the crust
- Transfer mixture into a 9” tart pan with removable bottom, pressing down the mixture using a flat surface so that it covers the bottom and sides
- Bake the crust for 15 minutes, and let cool
- In a saucepan warm the coconut milk, but do not boil
- Add chopped chocolate into a bowl. Pour warm milk into the bowl and let it rest for a few minutes to help melt the chocolate
- Combine well until you have a glossy, chocolatey ganache
- Spread raspberry jam into the crust
- Pour the chocolate ganache over the jam
- Let the tart refrigerate for at least 3 hours before serving
- Decorate with fresh raspberries and enjoy!