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Foodrhythms

About Recipe

Remember this Dark Chocolate, Coconut & Macadamia Nut Tart? If you don’t…go look. I’ll wait… See it? Good. Well, after it got made by so many people I knew I needed to create a new version, while still keeping it delicious as well as paleo, vegan, and gluten free (not a very easy task). So this time around the paleo, gluten free, vegan tart block, I went summery. I got inspired by the gorgeous berries staring at me in the market, and knew I could create a gorgeous and damn delicious berry tart with them (not to be cocky or anything).

Ingredients

unsweetened shredded coconut

almond flour

coconut oil, melted

maple syrup

salt

canned full-fat coconut milk

bittersweet chocolate, finely chopped

raspberry preserves (100% fruit)

Assorted fresh berries or fruit of your choice (I used raspberries, blueberries and blackberries)

See Recipe Procedure

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