DARK CHOCOLATE RASPBERRY CHIA TART
I made a chocolate chia pudding awhile ago that my husband freaked out over and it got me thinking how I could evolve that recipe into a delicious tart. This will not disappoint!! This is for all those dark chocolate lovers out there and the raspberries just fancied it up in this beautiful way and added a lovely sweetness to the tart. This is really easy to make actually and just requires a few simple steps. It holds very well in the refrigerator for at least 5-6 days and I think it screams holiday! It would actually be a perfect addition to any party for those seeking a healthier option for dessert! This tart is actually full of protein too from the chia and collagen from the vital proteins. This could easily be adapted to be vegan too if you had a vegan collagen substitution (I personally do not know of one) but you need something to help the dark chocolate chia pudding to set up which is what the collagen helps do. Also, if you do not have a tart pan do not worry, simply use a brownie pan.
No matter whether you use a tart pan or a brownie pan, if you’ve followed my recipes for awhile you know that I feel the most important part is the gathering. Food can be such a beautiful way we extend our love for one another so my hope is that you make this and enjoy it with someone who is dear to your heart. Chef’s note: please scroll down on the recipe so you have all the ingredients as I broke the ingredients and method into steps so the recipe would be easier to follow.
Tart pan or brownie pan
Double boiler or 2 sauce pans
INGREDIENTS – STEP ONE
1 cup of raw or roasted unsalted almonds
2 packages of gluten free oatmeal’s or 3/4 cup oatmeal
1/4 cup unsweetned cocoa powder
2 tbs unrefined coconut oil
5 large medjool dates
Pinch of sea salt
1 tsp real vanilla extract
1/8 cup filtered water
Cut your parchment paper into a circle the size of your tart pan or a rectangle for the size of your brownie pan. Then set the tart pan aside briefly. Take your food processor and add almonds, oatmeal, cocoa powder, coconut oil, medjool dates, sea salt and vanilla extract. Pulse until it begins to form into a nice dough. Then add water and pulse till ingredients are fully combined and it forms a nice dough that sticks together. Once fully combined, take the dough and use your hands to press the dough evenly throughout the tart pan.
INGREDIENTS – STEP TWO
For Chocolate Chia Center:
2- 3.5 oz dark chocolate 70% or higher 85% (I used green & blacks 70%)
1 can full fat coconut milk
2 tbs real maple syrup
Pinch of sea salt
1 1/2 tsp real vanilla extract
1/2 cup chia seeds
2 scoops of collagen peptides @vitalproteins
Take a double boiler or two pots placed inside of each other. Fill the bottom pot with water then place the other pot on top. Add the chocolate and break into pieces. Place the heat on your stove top to medium and let the chocolate melt. Once the chocolate is melted remove the bottom pot that had water in it and place to the side. Now take your pot with the melted chocolate and add the coconut milk then place back on the burner placing the heat on your stove top to medium. Use a fork or whisk to combine the melted chocolate with the coconut milk. Once fully combined, now add maple syrup, sea salt, vanilla extract, chia seeds and collagen peptides. Use a spatula to fully combine all the ingredients and scrape the sides of the pot and continue to cook on the stove for 2 minutes. Remove from heat then pour immediately over the crust. Now top with fresh raspberries. Chill in the refrigerator or rest at room temperature for 2 hours till the chocolate center firms up. I highly recommend storing it in the refrigerator though as it really gives it this wonderful texture that reminds me of a delicious chocolate truffle.
For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link. It makes a great holiday gift too!!!
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Happy Holidays from my kitchen to yours!
Oxoxoxo Chef Emery
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