This decadent healthy chocolate raspberry tart recipe is the perfect sweet treat you need. And made without refined sugars too!
It is made perfectly rich and creamy with coconut cream and naturally sweetened with honey and maple syrup.
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What you’ll love about this recipe:
- DELICIOUS – Choco-holics, rejoice! This easy healthy chocolate raspberry tart recipe would make an excellent Valentine’s Day treat. Or really anytime you have a craving for a rich decadent dessert! I love it for the Christmas holidays or whenever I need to “wow” my dinner guests.
- HEALTHY – This recipe for a chocolate and raspberry dessert that is sure to satisfy with a rich ganache mixture that melts in your mouth. This is a healthy dessert that uses only a few basic ingredients and isn’t complicated to make. And it’s made healthier with real food ingredients and natural sweeteners. What’s not to love about that?
Ingredients
To make this delicious chocolate ganache tart, you’ll need these simple ingredients:
- coconut flakes / chips or shredded coconut
- graham crackers
- all-purpose flour
- large egg
- melted butter
- real honey
- 1 can coconut cream or 2 cans coconut milk, chilled – For the coconut cream, you will be using only the solids from the can. You will want about 8 to 10 ounces total of solids.
- dark chocolate (75% cacao or higher)
- pure maple syrup
- fresh raspberries
A tart pan is highly recommended for this recipe. A tart pan has straight sides- some fluted, some not. And most have a removable bottom, allowing you to slip off the outer ring without disturbing the crust.
Instructions
First, you’ll begin by making the crust for this tart.
In the bowl of a food processor, add coconut and graham crackers. Pulse until a coarse mixture. Add flour and pulse once or twice.
Add egg, butter, and honey. Whirl until mixture comes together like a dough.
Press mixture into the tart pan evenly across the bottom and up the sides. Bake in the oven until just starting to brown on edges.
Place cream in a small saucepan and over medium heat and warm until simmering. Do not boil.
Add in the chopped chocolate then Whisk to combine chocolate with the cream. Add the maple syrup and stir again until well combined.
Arrange berries evenly in tart crust. Carefully pour chocolate cream into the baked tart crust over the berries.
Place tart in freezer for at least one hour (or in fridge for at least 3 hours) until set. Leave in fridge until ready to serve.
Before serving, garnish with more berries, and/or powdered sugar, if desired.
Choose your favorite berries for this chocolate ganache tart – Strawberries are excellent, as are blackberries or blueberries.
Keep stored in the refrigerator until ready to serve. Use a sharp knife to cut the tart into slices.
How to store this recipe
The Chocolate Tart should be stored in the fridge until ready to serve. It can also be frozen, but allow it to thaw for a few minutes before cutting.
More healthy (ish) desserts
- dark chocolate truffles
- gingerbread hummus
- healthy hot chocolate
- maple whipped cream
- honey butter cookies
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FAQ (frequently asked questions)
If you don’t have a tart pan, you can still make this chocolate tart! Any 9-inch pie tin or pie plate will work. You could even use a 8×8” baking dish. A tart pan is just a pie pan with straight sides, that are often fluted. Most of them have a removable bottom which is very helpful in removing the tart from the pan before serving.
The Chocolate Tart should be stored in the fridge until ready to serve. It can also be frozen, but allow it to thaw for a few minutes before cutting.
Chocolate Raspberry Tart
Equipment
Ingredients
crust ingredients
- ¾ cup coconut flakes
- 4 graham crackers
- ¼ cup all-purpose flour
- 1 large egg
- 6 tablespoons butter melted
- 2 tablespoons honey
ganache ingredients
- 14 ounces coconut cream see notes
- 8 ounces dark chocolate
- 3 tablespoons maple syrup
- 1 pint raspberries fresh
Instructions
- Preheat oven to 350°F. Line a tart pan with parchment paper and/or spray with cooking spray.
- In the bowl of a food processor, add shredded coconut and graham crackers. Pulse until a coarse mixture. Add flour and pulse once or twice. Add egg, butter, and honey. Whirl until mixture comes together like a dough.
- Press mixture into the tart pan evenly across the bottom and up the sides. Bake for 12 to 15 minutes, until just starting to brown on edges.
- Chop or break up the chocolate into small pieces and set aside. Scrape the thick coconut cream from the can, and discard the coconut water left behind (or save for another use). Place cream in a medium sauce pan and over medium heat and warm until simmering. Do not boil.
- Once the coconut cream is simmering, stir for one minute then turn off heat. Add in the chopped chocolate then Whisk until melted and combined with the cream. Add the maple syrup and stir again until well combined.
- Arrange berries evenly in tart crust. Carefully pour chocolate cream into the baked tart crust over the berries.
- Place tart in freezer for at least one hour (or in fridge for at least 3 hours) until set. Leave in fridge until ready to serve. Before serving, garnish with more berries, and/or powdered sugar, if desired.
Notes
- For the coconut cream, you will be using only the solids from the can. You will want about 8 to 10 ounces total of solids. If you cannot find coconut cream, the canned coconut milk will work but you may need two cans to get enough solids. Chilling the can overnight can help solidify the cream, making it separate from the water. The liquid left behind in the can will not be used.
- You may substitute, or add, other berries to the tart. Strawberries are excellent, as are blackberries or blueberries.
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