Chocolate and raspberry – the perfect marriage of sweet and tart. I recently got back in the kitchen with Grace from Sweet Sweet City. Grace and I first connected because of our mutual love for baking. And both of us sold cakes, pies and cookies back in the day. Her desserts were the complete opposite of mine, though. Namely, she used butter, sugar and flour.
Everything she made tasted heavenly. And just like I was fascinated by her desserts, she was fascinated by mine. So when we finally got into the kitchen together we both had so much to learn from each other. Recently, after having her second child, Grace took a step back from the flour-sugar based pastries and started playing around with healthy treats. So this time around, when we made plans to cook together, SHE was the one sharing her healthy chocolate mousse pie recipe with me.
We used Lily’s chocolate chips for the chocolate, as per my request. It’s safe to say that this is my favorite chocolate because it’s vegan and stevia-sweetened but doesn’t have that stevia aftertaste. Grace is famous for making beautiful crusts and she showed me how it’s done using a measuring cup to flatten the edges perfectly.
We heated up full fat canned coconut milk and mixed it with the chocolate chips, giving it that smooth rich texture. And once the pie was chilled we dolloped unsweetened raspberry jam on top of it, which perfectly complemented the rich chocolate texture.
Finally, we topped it with fresh fruit. This pie seriously satisfies all kinds of cravings!
Raw Chocolate Raspberry Tart:
We heated up full fat canned coconut milk and mixed it with the chocolate chips, giving it that smooth rich texture. And once the pie was chilled we dolloped unsweetened raspberry jam on top of it, which perfectly complemented the rich chocolate texture.
Finally, we topped it with fresh fruit. This pie seriously satisfies all kinds of cravings!
Raw Chocolate Raspberry Tart:
Keep refrigerated
Ingredients:
Crust:
- 1 1/2 cups coconut flour or Almond flour
- 1/4 cup cocoa powder
- 1/4 cup melted coconut oil
- 3 dates soaked in boiling water for 15 minutes (or 1 tablespoon almond butter to bind it)
Filling:
- 1 1/2 cups chocolate chips
- 1 can coconut milk
- 1 teaspoon vanilla extract
- pinch of kosher salt
Garnish:
- 10 small strawberries cut in half with tops on
- Raspberries
- Blueberries
- 1/2 cup seedless unsweetened raspberry jam
Directions:
- In a food processor pulse dates until paste-like. Add melted coconut oil and pulse again. Then add coconut flour and cocoa. Pulse until crust is crumbly.
- Press crust tightly into 8 inch tart pan and freeze until filling is ready.
- Heat coconut milk over the stove until mixture is hot. Pour over chocolate chips and let it stand for 2 minutes. Begin stirring gently until mixture is combined. Add in vanilla and salt. Pour into pie crust and chill in freezer for an hour.
- When the filling is set, dollop jam on top. Gently place berries on top. Slice and Serve.
Oh my I cannot wait to make this!!!
What a wonderful recipe….looks delicious!
I made this pie this past weekend for Easter and it was a big hit with my family! The only thing I struggled with was getting the right consistency. I froze it overnight because I was bringing it the next day. Then it got really hard and I took it out of the freezer and it went liquidy. So I put it back in the freezer and half the pie was frozen and half wasn’t. Is it supposed to be fully frozen? For pre-storage, should it be in the freezer or fridge? Thanks!
Hey Katie sorry you had that issue what i like to do to get jus the right texture is to freeze it overnight or store it in the freezer then let it thaw for an hour or 30 minutes and serve depending on how strong your freezer is that usually does the trick