this is so beautiful, isn’t it? i’m not bragging ~ god made those raspberries, not me! i just was smart enough to put them in their most pure state on top of a chocolate tart, and then zoom in with my trusty little camera. that’s all.
here’s the gluten-free coconut crust:
- 2½ cups unsweetened shredded coconut
- ¼ cup almond meal/flour
- 2 teaspoons ground cinnamon, divided
- Sweetener equivalent to 1 cup sugar, divided
mix those together and add:
- ¼ cup coconut oil or butter, melted
stir until well combined (use your hands to incorporate evenly)
press into the bottom and sides of a greased tart pan, mini muffin tin, or ramekins. bake at 350 for 10 minutes (depending on the size you’ve chosen) until golden brown.
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this crust is perfect for chocolate ganache tarts. all you need is…
- 1 cup heavy cream and 8 oz. dark chocolate (60% ghirardelli is my fave).
heat the cream until it just begins to bowl, then pour the chocolate in and take it off the burner. let it sit for a few minutes, then whisk until shiny and smooth. mmmmm….
pour over the cooled crusts and refrigerate ~ that’s all!
i made mini cheesecakes with this crust and they were really good, so i’m sure i’ll be posting recipes with this crust again.
i’m so happy to know i can still bake without processed ingredients my body rejects! yeehawww!!!
