This is a sponsored post on behalf of my blog and Green and Black’s Organic. I’m excited to be their featured blogger for the month of March – visit their Facebook page and spot my mug in the cover photo! Please note that I received the chocolate used in this recipe plus a few bonus bars for free from Green and Black’s. That said, I believe in their brand and am excited about featuring them here. Thanks for reading my honest opinion of their product!
I’ve never actually been a “chocolate person.” I’m aware this goes against every womanly stereotype out there but I’ll skip the chocolate cake every time if I can devour a fruit flan or piece of cheesecake instead. It’s not that I don’t like chocolate (how can anyone actually put chocolate on their tongue and look at you with disgust?) – I dig it. It’s just not my top choice pretty much ever.
I blame this at least partially on never having tried good chocolate. Trust me, I’ve never craved a Hershey bar. And I especially have never enjoyed dark chocolate. So bitter! In the past, it was white (I know, not real chocolate) or milk and that was that.
That said, in the last few years, I’ve realized what real chocolate should taste like. I still remember the first time I tasted a Kakao dark chocolate sea salt caramel a few years back. I popped that thing in my mouth and instantly closed my eyes, thinking, “So this is chocolate.” I’ve especially enjoyed this new era of savory chocolate bars – dark chocolate topped with flakes of sea salt, chili pepper, a variety of spices. Chocolate bars with quinoa and edamame. Chocolate covered popcorn. Chocolate dipped bacon!
So when Green and Black’s Organic (maker of some of my favorite, finer dark chocolate) invited me to be their blogger of the month for March, it was like a moth to a flame. The girl that was all milk chocolate, all the time, is now someone that looks to dark chocolate to satisfy intense, rich, savory cravings after a meal. And if I’m eating dark chocolate, what a bonus if it can be organic and fair trade, like Green and Black’s.
This No-Bake (NO BAKE!) Raspberry Chocolate Tart is simple to put together. So simple, in fact, that the hardest part is waiting for the chocolate to harden in the fridge (this is extremely difficult, no exaggeration here). Who can turn down a chocolate tart on any menu, let alone one topped with fruit and sea salt? Not this girl, especially with my new found love of dark chocolate.
Adapted from Sift & Whisk, this no-bake tart is so easy, the hardest part is waiting for the chocolate to harden. Serve this to your vegan guests and they'll be incredibly satisfied!
- 3/4 cup raw, whole almonds
- 1/4 cup ground flax seed
- 1/4 cup sunflower seeds
- 1/4 cup unsweetened coconut
- 1 tbsp honey
- 1/4 cup coconut oil, melted
- 8 oz Green & Black's Organic 70% dark chocolate, broken into pieces
- 1 and 1/4 cup (about 10 ounces) canned, unsweetened coconut milk
- 1/2 tsp vanilla
- Raspberries and flaky sea salt, for topping
- Spray a tart pan (ideally with a removable bottom) with nonstick spray and set aside. Combine almonds, flax seed, sunflower seeds, and coconut in a food processor and process until evenly crumbled and well combined (be careful not to over process, as your almonds can turn into almond butter!). Add the honey and coconut oil and process again just until combined.
- Empty nut mixture into tart pan and using your hands or a spatula, push mixture firmly across bottom and up sides of tart pan. Put in fridge to set.
- Heat coconut milk in a small saucepan over low heat. When hot (but not boiling), add chocolate pieces a few at a time, stirring over low heat until melted and well combined with coconut milk. Do not allow the mixture to boil, as chocolate can burn easily.
- Take tart pan out of fridge and pour chocolate mixture on top of the crust. Carefully set back in fridge to set. After 30 minutes, remove pan and top with raspberries, then place back in fridge for 6 hours or (ideally) overnight. Just before serving, remove outer ring of pan and sprinkle generously with flaky sea salt.
This recipe does require two things that you may not have in your kitchen – a food processor (if you don’t have this amazing kitchen tool, you definitely should) and a tart pan. I didn’t have a tart pan so I picked one up at a local kitchen store for less than $15. Tart pans have a removable bottom, so the sides of this decadent chocolate tart stay crimped and put together while the bottom remains flat on the bottom of the pan.
If you have both these things? Well, you’re good. Get yourself some dark chocolate and a few raspberries and start not-baking this easy, creamy chocolate tart.