Chocolate Raspberry Tart

I got this recipe from a dairy-free, multi-allergy friend. I'm not entirely sure where she got it.
If you've got weird allergies, this dessert recipe is for you!

For the crust:

• 1 1/2 cups almond flour (I've also discovered tigernut flour works)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup melted coconut oil
• 1 Tbsp pure maple syrup
• Pinch of course sea salt (I preferred fine for my crusts)

Filling:

• 1/2 cup canned full-fat coconut milk
• 6 oz bittersweet chocolate, finely chopped (it's better to chop up a bar than to use chocolate chips, in my experience)
• 1/4 cup raspberry preserves (100% fruit)
• 2 cups raspberries

Directions

1. Lightly grease a 9in pan with a removable bottom with coconut oil (I used a pie plate)
2. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan. Set aside.
3. Place finely chopped chocolate in a large bowl (wider is better than deeper in this instance). In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust. 
4. Garnish the top with raspberries.
5. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve!

Notes: I definitely recommend using fresh fruit for this tart. I used frozen strawberries because that's what I had and the texture was not quite ideal since the fruit was squishy. Depending on how dark the chocolate is that you're using (I was using like an 85% dark chocolate) and how much sugar is in your preserves/jam, you may want to add some maple syrup to your chocolate mixture as well. If you use a super dark chocolate like I did, the bitterness of the chocolate may overwhelm the fruit and you'll not get the tart flavor. This recipe is also easy to use as a spring-board for other flavor combinations (such as chocolate-orange); just replace the raspberry preserves with preserves, puree, or juice of the fruit you want and replace the whole raspberries with the fruit you desire. It's also easy to taste the chocolate mixture before putting it in the tart to set. Feel free to add a little vanilla or almond extract. I'm contemplating a chocolate mango, chocolate pineapple, or chocolate mint flavor next. 

chocolate-orange tart

Easy, Tasty, Quick Breadsticks

I remember I got this recipe off the internet somewhere, though I don't remember where... Anywhoozle.

Combine:
2 cups warm water
2 Tbsp yeast
2 Tbsp sugar

Stir together and leave to sit for a few minutes. #yeastthings

Add:
2 tsp salt
4 cups flour

After mixing, roll (or dump) the whole thing out on a cookie sheet. With a knife, cut the dough once lengthwise and five times widthwise (or whatever size breadsticks you prefer). Brush with olive oil or melted butter on top and spring with garlic salt and any other herbs you want to put on there. We frequently use Rosemary.

Bake at 400 degrees F for 8-10 minutes. I make this recipe at one mile altitude between 350 and 375 F for 12 minutes because my oven doesn't go higher than that. It's also pretty easy to make changes to the recipe for a texture you enjoy more. Anna has altered it in some way to make it denser than following the recipe exactly. I'm not sure how she does it... Any way you do it, it's a pretty simple no-fail recipe. Enjoy!