Raw Chocolate Raspberry Tart

This past Wednesday was Scott's birthday, and since the last few weeks have been filled with more cake and cookies left over from the wedding than I care to mention; filling our freezer and gifted to anyone who happens to stop by, we decided to forgo the idea of cake for something a little different.

Usually when asked what kind of cake Scott wants for his birthday, his response is always the same... ice cream cake. I still have pictures from the very first one I made. It's a little sad to look at, leaning in all it's glory, with flaming candles arranged in the number 22 on top. Even though ice cream cake is what's usually asked for, I somehow have managed to convince him that sometimes other desserts are worth eating too. One year it was a classic chocolate cake with chocolate frosting piled high, then a moist yellow cake topped with chocolate frosting, and then a classic chocolate torte... honestly,  I think I've been fulfilling my inner indulgence this entire time.

I think this chocolate raspberry torte however, managed fulfill the need for "ice cream" without the layer of cake.

We've been enjoying this chocolate banana pudding-like dessert for the last few months, it's so good and satisfying, but I wanted to jazz it up a bit and make it more special. Made with an almond meal crust, lightly sweetened with agave, and held together with coconut oil. A layer of raspberries fills the bottom, adding the perfect amount of tartness, and topped with the richest, most decadent and smooth chocolate filling to cross my lips. You would hardly even know there's not even the slightest bit of milk, cream, or egg near this thing. And it's dang good. After a long day of surfing, we both couldn't have ended the day on a sweeter note.

If you decide to make your own almond meal from whole almonds, might I suggest you try soaking them first. It's super easy, it just takes a little more planning. First you soak the almonds in water overnight. Drain and rinse. Then you can either place them in a dehydrator at 115˚F until dry for about 12 hours, or you can place them in your oven at the lowest temperature setting possible until dry. Using frozen bananas really helps to make this tart creamy like ice cream. Make sure you peel them first, then stick them on a baking pan in the freezer for at least 30 minutes. For longer storage I keep them in a freezer bag tightly sealed.

Raw Chocolate Raspberry Tart

serves 8

filling (Filling adapted from Green Kitchen Stories)

4 small bananas, frozen

6-8 tablespoons unsweetened cacao powder

1/2 cup almond butter

1/2 cup fresh or frozen raspberries, plus more for garnish

Blend the bananas, cacao powder, and almond butter in a blender until smooth. Let chill in refrigerator while preparing the raspberries.

For the raspberries: if fresh, mash in a bowl until all large pieces are mashed up. If using frozen, like I did, let thaw, and mash as you would the fresh. If you would like to add a little sugar to sweeten, do that now. I left them as is because I like their tartness with the chocolate.

Spread the raspberries over the chilled crust in a thin layer. Top with the chocolate mixture, I found the easiest way to do this was to drop it on in blobs, then smooth it out. Place back in the fridge to chill, or if you want it firmer and colder place it in the freezer. Garnish with raspberries and serve cold.

crust (Crust adapted from Golubka)

1 3/4 cups almond flour, or 1 3/4 cups whole almonds finely ground

1/4 cup agave

1/2 cup coconut oil

In a large bowl mix the almond flour, agave, and coconut oil thoroughly. Evenly spread the almond flour mixture into a 9-inch removable bottom tart pan by pressing it into shape. Let chill in the refrigerator for 30-40 minutes to allow the coconut oil to harden and keep the crust together. Keep chilled until ready to fill.