LOW CARB NO BAKE CHOCOLATE TART WITH RASPBERRIES

I love about this dairy free chocolate mousse is that you can literally use any type of milk you want. Whether it’s coconut milk like this recipe uses, or almond milk, cashew milk or any other non-dairy milk, it will work.

LOW CARB NO BAKE CHOCOLATE TART WITH RASPBERRIES:

Ingredients

• 500 g raspberries

Almond Flour Pie Crust (Dairy Free Version)

• 210 g blanched almond flour
• 70 g coconut flour
• 50 g powdered erythritol or approved paleo sweetener
• 4 tbsp shortening or lard, coconut oil, beef tallow or butter
• 2 eggs

Dairy Free Keto Chocolate Mousse

• 320 ml coconut milk or heavy cream for dairy version
• 150 g unsweetened baking chocolate
• 2 tbsp cocoa powder
• 6 tbsp powdered erythritol or approved paleo sweetener
• 3/8 tsp stevia powder
• 3 eggs

Instructions
Almond Flour Pie Crust

1. Preheat the oven to 180C/350F.
2. Add all of the ingredients into a food processor and pulse until perfectly combined and a ball is formed. You can also mix everything with your hands and knead until fully combined.
3. Now, you can make two 8 inch pies with this dough, or 6 small pies. In the pictures, I made one 8 inch tart and three 5 inch tarts.
4. Press the dough with your hands into a mold of your choice, preferably one with a loose bottom so that you can easily take it out of its mold later.
5. Make sure the dough is distributed evenly everywhere. With a fork, gently stab the dough in different places to create small air pockets.
6. Place it in the oven and bake for 15 minutes.
7. Take out of the oven and let cool completely before pouring the chocolate mousse inside.

Dairy Free Keto Chocolate Mousse

1. Add the coconut milk to a small pot and put to boil. Once boiling, turn off the heat and set aside.
2. Add the unsweetened baking chocolate, cocoa powder, erythritol and stevia powder to a powerful blender. I used my blendtec. Pulse for about 20 seconds to break the chocolate apart. You want it to just break apart enough so that you don't have huge chocolate parts left. When your chocolate is either all powder or the size of chocolate chips, it's fine.
3. Add the eggs and blend for a minute. You'll now have a thick chocolate cream.
4. Take the small opening off the lid, and while the blender is running, pour the hot milk inside in a slow and steady stream. Don't stop the blender and pour all of the milk in. Let it continue running for another 30 seconds after you've finished adding the cream and that's it.
5. Your chocolate mousse will resemble chocolate liquid. 

Raspberry Chocolate Tart

1. Place all of the raspberries inside the tart crusts.
2. Carefully pour in the chocolate mousse over the raspberries until they are completely covered.
3. Transfer the tarts into the fridge and let cool 2 hours before slicing or serving!

mypcoskitchen.com

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