It’s so good to know that there are folks out there who have figured out how to make magnificent desserts like this one, delicious and nutritious, beautiful and filling. It comes straight from Rachel at bakerita.com. Thanks, Rachel!
1 1/2 c. almond flour
1/4 c. unsweetened cocoa powder
1/4 c. coconut oil, melted
1 Tbsp. maple syrup
one pinch, sea salt
1/2 c. canned full-fat coconut milk
6 oz. bittersweet chocolate, finely chopped
1/4 c. 100% fruit raspberry preserves
1 pint raspberries
Use a bit of coconut oil on your finger to lightly grease a 9-inch springform or tart pan (with removable bottom).
Combine crust ingredients in a bowl, stir together with a fork, and press evenly into prepared pan. Bake at 325F for 10 minutes. Allow to cool completely.
Add chocolate to a large bowl and set aside. In a small saucepan, bring coconut milk just barely to a boil. Pour the hot milk over chocolate, and let stand 1 minute. Mix until smooth and creamy, and then stir in the raspberry preserves. Pour filling into prepared crust, and decorate with fresh raspberries.
Chill for at least one hour, and cut into 16 small rectangles. Enjoy!