No-Bake Chocolate Berry Tart (Edit recipe)

It’s safe to say that everyone wants an easy dessert option for the holidays and this recipe is just that! Every bite you take is packed with chocolate and berries to create an amazing flavor combination.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	393
Fat:	33 g
Carbohydrates:	22 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	91 mg
Fiber:	6 g
Sugars:	12 g
Calculated per serving.

by Evolved Chocolate

View original recipe

Serves: 6

Ingredients

11/2 cup Almond Meal/Flour
1/4 cup Cocoa Powder
1/4 cup Coconut Oil, melted
2 Tbsp Pure Maple Syrup
pinch Salt
1/2 cup Coconut Cream
3 whole Mylk Chocolate Bar, chopped
6 oz Organic Raspberries, (6 oz container)
6 oz Blueberries, (6 oz container)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine all of the crust ingredients in a bowl, then push it into a springform pan.
Use a microwave-safe bowl to melt the chocolate in 30-second increments until fully melted. Use another microwave-safe bowl to heat up the coconut cream for only 20 seconds, it doesn’t need to be fully melted.
Use a whisk to combine the two and pour it onto the crust. Use a rubber spatula to spread it out evenly.
Put the tart in the fridge for 10 minutes so it hardens a little bit but not fully before topping with the berries. Put it back in the fridge for 15 minutes until it fully hardens and enjoy! (Store in the fridge for best results until ready to eat)