Chocoholics will go mad for these elegant dairy-free chocolate and raspberry tarts.
Preheat oven to 170°C.
Lightly grease six 10cm tart tins with coconut oil.
Make raspberry puree by heating blended raspberry and sugar in a saucepan, and chill in the fridge.
Combine all crust ingredients and stir together, press 45g firmly and evenly into each tart tin. Bake for 15 minutes.
For the chocolate mixture, combine coconut milk and chopped chocolate, microwave 2 minutes, 1 minute and so on until melted.
Stir the chocolate mixture until smooth, then stir in raspberry puree.
Pour filling into the baked crusts. Chill the tart for 20 minutes.
Make chocolate sails, decorate with gold lust dust.
Decorate tarts with fresh raspberry and chocolate tart, add gold leaf onto the raspberry.
This recipe has not been edited or tested by the Bake Off Food Department
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