- 1/2 cup unsweetened, raw coconut flakes
- 1–1/2 cups almond flour
- 2 tablespoons monk fruit
- 2 tablespoons coconut oil, melted, plus more for brushing the spring pan
- 2 medium size avocado, just barely ripe, on the firmer side
- 1/2 cup unsweetened cocoa powder
- 1/2 cup + 1 tablespoon monk fruit (or sweeten to taste)
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla
- 1 pint of raspberries
- coconut whipped cream
- Preheat oven to 350 degrees, with the oven rack in the center position. Brush a nonstick 9″ spring form pan with melted coconut oil. Set aside.
- In a food processor, combine the coconut flakes, almond flour monk fruit + coconut oil. Pulse until the mixture resembles wet sand. It should hold together when pinched.
- Dump the coconut almond crust into the spring form pan. Gently spread the crumbs to make an even layer, and to come up the side of the pan about 1/4″. Once the crumbs are even, press the crumbs in with firm pressure.
- Bake the crust for 14 minutes, or until lightly golden brown. Remove the crust, and allow to cool on the counter for a few minutes, then transfer to the freezer for 15 minutes to cool completely.
- While the crust is cooling in the freezer, make the chocolate filling. Combine all ingredients in a food processor, and blend until the mixture is smooth without any lumps, about 2 minutes. You may need to scrape down the bowl half way thru.
- Pour the chocolate filling onto the cooled crust, and spread into an even layer. Cool the tart in the fridge for at least 1 hour.
- After chilling, remove from the springform pan and garnish with fresh raspberries.
- Slice, and serve with coconut whipped cream and additional raspberries.
- Leftovers will keep in an airtight container refrigerated for 3 days.