Raspberry Cocoa Black Tart

Raspberry Cocoa Black Tart

A rich, chocolatey dessert packed with antioxidants, fiber, and protein, perfect for a guilt‑free indulgence.

• 1 ½ cups whole wheat flour
• ½ cup almond flour
• ¼ cup cocoa powder (85 % cocoa or higher)
• ½ cup maple syrup (or honey)
• ½ cup mashed ripe banana
• ¼ cup unsweetened applesauce
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ¼ tsp sea salt
• 6 oz dark chocolate (85 % cocoa), chopped
• 1 cup fresh raspberries (½ cup frozen, thawed optional)
• Fresh mint leaves for garnish (optional)

Instructions

1. Preheat the oven to 350 °F (177 °C). Grease a 9‑inch tart pan.
2. In a large bowl, whisk together whole wheat flour, almond flour, cocoa powder, and salt.
3. In a separate bowl, mix mashed banana, applesauce, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Add the wet mixture to the dry ingredients and stir until just combined.
5. Press the dough into the prepared pan, ensuring an even crust. Bake for 20 min or until a toothpick comes out clean.
6. Simultaneously, melt the dark chocolate in a heat‑proof bowl over a pot of simmering water, stirring until glossy.
7. Let the crust cool slightly, then drizzle melted chocolate evenly.
8. Spread fresh raspberries on top, sealing edges with any remaining chocolate.
9. Refrigerate for at least 30 min to set the chocolate.
10. Optional: Garnish with mint leaves before serving.

Health tip: Dark chocolate and fresh raspberries provide a dose of flavonoids and antioxidants that support heart health, while the fiber from whole wheat and almond flours keeps you feeling full longer.