Dark chocolate and raspberries are a match made in heaven, which is why we’ve made them the stars of this decadent Raspberry Mint Tart. With fresh mint hiding between the chocolate crust and raspberry filling, you’ll have a refreshing burst of flavor with every bite.
This dessert is PaleoFLEX™ for using almond flour in the crust and a touch of maple syrup to sweeten the filling, but it’s still a 100% gluten- and dairy-free treat that’s healthier than what you’ll find at your local bakery. (The lack of eggs and honey also makes this a great dessert option for Paleo vegans.)
We used cashews in the filling of this Raspberry Mint Tart to help achieve the creamy texture and provide a neutral taste without overpowering the star flavors. They are also full of nutrients, providing protein, healthy fatty acids, vitamin E, and potassium.1 If you are allergic to cashews or tree nuts, you can try replacing with almonds if those are safe for you to consume, but the texture may not be as smooth.
Serve this Raspberry Mint Tart at a gathering or as the final course in a romantic homemade dinner. You can also make this recipe in a 12-count muffin tin and freeze the mini tarts to have as an occasional treat throughout the week—just be sure to defrost an hour on the counter or overnight in the fridge before enjoying!
TIP: Can’t wait to enjoy this dessert? Place it in the freezer in Step 8 to make it firm up faster.
Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
Love our recipes? Make going Paleo even easier and download our 7-Day and 28-Day digital meal plans!
Reference:
- Rico, R., Bulló, M., & Salas‐Salvadó, J. (2015). Nutritional composition of raw fresh cashew ( Anacardium occidentale L.) kernels from different origin. Food Science & Nutrition, 4(2), 329–338. https://pmc.ncbi.nlm.nih.gov/articles/PMC4779481/
INSPO: https://www.texanerin.com/paleo-raspberry-cream-pies/
Raspberry Mint Tart with Chocolate Crust
- Recipe by: Andrea Dehnke
- Serves: 10
- Meal: Dessert
- Serves: 10
- Prep Time: 1 hour 10 minutes
- Cook Time: 10 minutes
- Total Time: 7 hours 20 minutes
Ingredients
1 1/2 cups unsalted, raw cashews (AIP – omit or sub)
3 cups raspberries
1/4 cups coconut cream
1 1/4 cups coconut oil, divided (plus more for greasing)
5 tsp maple syrup
2 1/2 tsp lemon juice
1 3/4 cups almond flour (AIP – omit or sub)
1/2 cups cacao powder
2 tsp vanilla extract
1/4 cups mint, finely chopped (plus more for garnish)
Directions
Place cashews in a heat-safe bowl and cover with boiling water. Soak for 1 hour, then drain. Bring raspberries, coconut cream, 1 cup coconut oil, maple syrup, and lemon juice to room temperature. Melt remaining ¼ cup coconut oil.
Preheat oven to 350°F. Grease an 8- or 9-inch springform pan with coconut oil.
Make the crust: In a medium mixing bowl, stir almond flour, cacao powder, and ¼ cup melted coconut oil until fully incorporated.
Firmly press dough evenly into the prepared pan to form the crust. Bake in center of oven for about 10 minutes, until firm. Cool on a wire rack.
Heat a medium saucepan over low heat and add drained cashews, raspberries, coconut cream, 1 cup coconut oil, maple syrup, lemon juice, and vanilla. Cook until coconut oil and coconut cream have melted.
Pour mixture into a blender and blend on high speed until it reaches a smooth consistency.
Sprinkle mint in an even layer over the base of the chocolate crust. Slowly spread raspberry filling over mint. Place a few whole mint leaves in the center for garnish.
Let set in refrigerator until firm, about 6 hours. Serve chilled.
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