Ingredients
- 2 cups (200g) rolled oats
- 4 tablespoons cocoa
- ¼ teaspoon salt
- ¼ cup (45g) coconut oil
- 1 tablespoon sugar (I used coconut sugar but any kind will do)
- 5 - 7 tablespoons cold water
- 2 cups cooked chickpeas (the contents of one 540ml can)
- 5 tablespoons cocoa
- ½ cup (100g) semi sweet chocolate chips
- 2 tablespoons coconut oil
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 6 tablespoons maple syrup
- 4 tablespoons non-dairy milk
- 1 large punnet of raspberries
Recipe Description
My Healthy Raspberry Chocolate Fudge Tart has a deliciously crisp, cocoa infused and gluten-free pastry case which is brimming with the richest, thickest, fudgiest chocolate filling. That gorgeous chocolate fudginess is then crowned with beautiful crimson red, sweet-tart raspberries. It is a combination that only dreams are made of. You just can’t beat chocolate and raspberries together!
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