Raspberry Chocolate Tart

I like to make this for Valentine's Day! It's a lower sugar treat option but I promise you wouldn't know it. Also gluten free.

Crust:
• 1½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ¼ cup coconut oil, melted
• 1 tbsp. agave nectar
• Pinch course sea salt or kosher salt

Filling:
• ½ cup canned full-fat coconut milk (buy this at your local Asian grocery store and ask them for their creamiest option!)
• 6 oz. dark chocolate chips
• ¼ cup raspberry preserves (100% fruit)
• 2 cups (1 pint) fresh raspberries

Lightly grease a 9-inch pan with removable bottom with coconut oil. In a bowl, add all crust ingredients and stir until combined. Press evenly into the bottom and just up the sides of the prepared tart pan; set aside.

Place chocolate chips in a large bowl. In a small saucepan, bring coconut milk just to a light simmer, stirring frequently to prevent from burning. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust. Garnish the top of your tart with raspberries (I like to cover the entire top with close-together rows of berries). Place tart in the refrigerator to set and cool completely, about 1-2 hours. Pop out the bottom of the pan to serve.