A Community Recipe by Cupcakes revenge
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Fresh raspberries in a nutty chocolate crust, topped with rich fudgy sauce.
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Recipe Directions
1. Pulse nuts in a food processor until finely crumbly.
2. Add cacao and pulse until well blended.
3. Add dates and blend until it forms a dough.
4. Press into pan and chill in fridge 15 minutes (or until ready to serve).
5. Fill with raspberries. Drizzle chocolate sauce on top and serve.
Cupcakes revenge's Thoughts
By cupcakes revenge Fresh raspberries in a nutty chocolate crust, topped with rich fudgy sauce.
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Comments
Top voted
samanth.
Feb 11, 2012
mmmmmmmmmm looks delish!
lauraj
Apr 17, 2012
Can I use carob powder instead of cacao and will it turn out as good?
bioliz217
May 01, 2012
bioliz217's Review
Chocolate Raspberry Tart
The sauce is very sweet! It's delicious but how long will the crust keep? should I put it in the refrigerator if I have a bunch leftover?
All
Momof2
Jun 08, 2012
Momof2's Review
Chocolate Raspberry Tart
Looks fantastic!
cupcakes revenge
May 16, 2012
Hi lauraj, I'm sure you could. I haven't used carob powder in forever, but I remember it having a nice maple syrup-y flavour, which I think would go quite nicely with the crust. I don't know about the raspberries (I have trouble visualizing flavour combos...) but I think if you filled the crust with a cashew cheesecake type filling, it would go together really well.
bioliz217
May 01, 2012
bioliz217's Review
Chocolate Raspberry Tart
The sauce is very sweet! It's delicious but how long will the crust keep? should I put it in the refrigerator if I have a bunch leftover?
lauraj
Apr 17, 2012
Can I use carob powder instead of cacao and will it turn out as good?
samanth.
Feb 11, 2012
mmmmmmmmmm looks delish!
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