Chocolate Raspberry Tarts

Chocolate Raspberry Tarts

Servings: 4-6


For the crust:

  • 1 1/4 cups almond flour
  • 1/4 cup Hemp Hearts
  • 1/4 cup cocoa powder
  • 1/4 cup coconut oil, melted (plus extra for greasing the tins)
  • 1 tbsp. pure maple syrup
  • 1 pinch of sea salt

For the filling:

  • 1/2 cup full-fat coconut milk
  • 6 oz. dark chocolate, chopped
  • 1/4 cup 100% fruit raspberry preserves
  • 1 cup fresh raspberries


  1. Grease 4-6 mini tart pans with coconut oil. You can also use one 9-inch tart pan.
  2. Add all of the crust ingredients to a large bowl and stir until well combined. Press the mixture into the pans and set aside.
  3. Melt the chocolate over a double boiler or in the microwave in a medium bowl. Stir in the coconut milk and raspberry preserves until the mixture is smooth.
  4. Pour the chocolate mixture over the crust and let it set in the fridge for at least one hour.
  5. Top with fresh raspberries and serve.