BLACKBERRY CHOCOLATE TART

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Not much needs to be said about this one. It’s decadent, creamy, has the right amount of sweetness, and is made with all whole ingredients. The blackberry layer gives the dessert a nice refreshing bite to it. I typically (confession) don’t like fruit mixed with chocolate, but this dessert just has the perfect balance between being richly chocolate and light in its fruitiness. Perfect for summer.

Read the full recipe here. 

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INGREDIENTS

Chocolate Filling
4 oz bakers chocolate (113 g)
4-5 tbsp maple syrup, depending on sweet preference
1 tsp vanilla extract (pure and organic preferably)
pinch of sea salt
big pinch of cardamom, optional
big pinch of nutmeg, optional
1 can coconut milk, refrigerated over night

Coconut Cream
1 can coconut milk, refrigerated over night
1 tsp vanilla
1 tbsp maple syrup, or other liquid sweetener

Crust
1 cup, packed, dates
1 cup coconut shreds, toasted
1 tbsp flax, ground
1 tbsp cocoa or cacao
1 tsp coconut oil
big pinch of sea salt

Blackberry Filling
1 cup blackberries
1 tbsp lemon juice, about 1/2 lemon squeezed
1 1/2 tbsp chia seeds
2 tbsp coconut cream

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