Grain-Free Paleo Dark Chocolate Raspberry Tart

Ingredients

For the Almond Pecan Cocoa Press-In Crust:

• 1.75 cups superfine blanched almond flour
• 0.5 cup raw pecans, finely ground into meal
• 3 tbsp raw organic cacao powder or Dutch-process cocoa
• 3 tbsp melted unrefined coconut oil or grass-fed ghee
• 3 tbsp pure Grade A dark maple syrup
• 1 tsp pure Madagascar vanilla extract
• 0.5 tsp coarse Celtic sea salt

For the Silky Dairy-Free Dark Chocolate Ganache:

• 8 oz organic 70% to 75% dark chocolate chips or chopped baking bar (Hu Kitchen or Enjoy Life)
• 0.75 cup full-fat culinary coconut cream (canned unsweetened, heated to steaming)
• 2 tbsp pure maple syrup (optional, for subtle sweetness)
• 1 tsp pure vanilla extract and pinch of fine sea salt

For the Fresh Berry Topping:

• 1.5 cups fresh organic red raspberries
• 1 tbsp raw cacao nibs (for crunch)
• Flaky Maldon sea salt (for finishing sprinkle)

Step-by-Step Instructions

1. Preheat Oven & Prep Tart Pan: Preheat oven to 350°F (175°C). Lightly grease a 9-inch round fluted metal tart pan with a removable bottom using coconut oil spray.
2. Make Press-In Crust: In a medium mixing bowl, combine almond flour, ground pecan meal, cacao powder, melted coconut oil, maple syrup, vanilla extract, and Celtic sea salt. Stir with a fork until a uniform, crumbly dough forms. Press dough firmly and evenly into the bottom and up the sides of the tart pan using the flat bottom of a measuring cup. Prick base several times with a fork.
3. Par-Bake Crust: Bake crust at 350°F for 10 to 12 minutes until fragrant, toasted, and firm to the touch. Remove pan to a wire rack to cool completely to room temperature (approx. 20 minutes).
4. Heat Coconut Cream: In a small saucepan over MEDIUM-LOW heat, bring coconut cream to a gentle simmer (steaming, do not boil). Remove from heat immediately.
5. Emulsify Velvety Ganache (Silky Texture Invariant): Place chopped dark chocolate in a heatproof bowl. Pour hot coconut cream over chocolate. Let sit undisturbed for 2 minutes to allow chocolate to melt. Add vanilla extract and pinch of sea salt. Whisk gently from the center outward until a glossy, silk-smooth ganache forms.
6. Pour & Chill: Pour warm chocolate ganache into the cooled tart crust, smoothing the surface with an offset spatula. Transfer tart to refrigerator and chill for 45 to 60 minutes until the ganache sets to a firm, fudge-like consistency.
7. Garnish & Serve: Arrange fresh organic raspberries over the chilled chocolate surface. Sprinkle with raw cacao nibs and flaky Maldon sea salt. Pop the tart out of the removable bottom ring, slice into 10 wedges with a hot knife, and serve!

Nutritional Breakdown (Per Slice)

Chef's Paleo Nutritional Science

Raw organic cacao supplies concentrated flavanols (epicatechin) and theobromine, which stimulate endothelial nitric oxide synthesis and enhance cerebral microcirculation. Fresh raspberries provide ellagitannins and anthocyanins that mitigate lipid peroxidation and support metabolic health.

Frequently Asked Questions