(makes 1 tart, serves 3)

This raspberry tart is the perfect no–guilt dessert to share with anyone looking for rich chocolate and berry flavors. With almonds, raspberries and cacao, it has something that everyone can enjoy.

Ingredients:

Crust

• 1/2 cup almonds, ground fine
• 2 tbsp. cacao powder
• 1 tbsp. coconut oil
• 1 tbsp. agave nectar

Combine all ingredients and pat 1/4 inch layer into the ring mold.

Ganache

• 1/2 cup cacao powder
• 1/2 cup agave nectar
• 1/4 cup coconut oil, softened

Whisk together all ingredients

Assembly:

1. 1 Pint raspberries
2. Crust
3. Ganache
4. 3" ring mold

Preparation:

Pat crust into 3" ring mold to make a crust 1/4" thick. Press hard to make solid. Apply a thin layer of the ganache. Top the ganache with a layer of raspberries, then fill with ganache to 1/2" from top of mold. Top again with raspberries. Refrigerate until firm, carefully un–mold, pushing up from the bottom. Serve and enjoy!