Name: No-Bake Raspberry Chocolate Tart
Ingredients: 80 g Cocoa Powder – ⅓ cup; 80 g Liquid Sweetener – ¼; Water (as needed); 120 g Oat Flour (or blended oats) – 1 cup; Water (as needed); For the filling; 200 g Dark Chocolate – 7 ounces; 250 ml Coconut Milk – 1 cup; 200 g Fresh Raspberries – 1 ½ cups

Ingredients

Scale

- 80 g Cocoa Powder – ⅓ cup
- 80 g Liquid Sweetener – ¼
- Water (as needed)

- 120 g Oat Flour (or blended oats) – 1 cup
- Water (as needed)
- For the filling
- - 200 g Dark Chocolate – 7 ounces
  - 250 ml Coconut Milk – 1 cup
  - 200 g Fresh Raspberries – 1 ½ cups

Instructions

If not using a springform or loose-bottom cake tin, line your cake tin with parchment paper, at the bottom and up the sides.
In a bowl, mix oat flour, cocoa powder, and liquid sweetener. Gradually add water, 1 tablespoon at a time, until it forms a sticky dough.
Press the mixture evenly into a lined 7-inch tart tin, and press down and up the sides.
Melt dark chocolate and coconut milk in a heat-proof bowl using a double boiler or microwave in 30-second intervals, stirring between each.
Pour the chocolate filling into the crust and smooth the top.
Arrange raspberries upside down over the filling.
Refrigerate for 2 hours, or until set. For a quicker set time, place the tart in the freezer.
Once set, slice and serve chilled.