Recipes

INGREDIENTS:

• 1 cup rolled oats
• 1/2 cup plus 2 tbsp shredded unsweetened coconut
• 5 tbsp unsweetened cocoa powder
• 1/8 tsp powdered stevia
• 1/4 tsp fine sea salt
• 2 1/2 tbsp virgin coconut oil, melted
• 2 1/2 tbsp unsweetened applesauce

• 1 cup shredded unsweetened coconut
• 1/8 tsp powdered stevia
• 2 egg whites
• 6 oz raspberries, halved

• 5 tbsp unsweetened plain almond milk
• 1 1/2 oz dark chocolate (70% cocoa or greater), finely chopped
• 1/4 tsp pure vanilla extract

INSTRUCTIONS:

1. Preheat oven to 350ºF.
2. Prepare crust: In a food processor, place oats and blend for several minutes to form a fine flour. Add shredded coconut, cocoa powder, stevia and salt. Pulse to combine. Pour in coconut oil and applesauce and pulse a few more times, until mixture forms a crumbly dough. Transfer dough to a 9-inch tart pan with removable bottom, and pat dough into the bottom and up the sides. Place pan on a baking sheet and transfer to oven. Bake for 15 minutes or until lightly browned and firm. Remove from oven and let cool while you prepare filling. Keep oven set at 350ºF.
3. Prepare filling: In a medium bowl, mix together shredded coconut, stevia and egg whites. Scatter raspberries over tart crust in pan. Place dollops of filling over and around berries, leaving some bits of berries showing. Return to oven and bake for 23 to 25 minutes, until coconut is lightly browned in spots. Remove from oven and let cool.
4. Prepare chocolate drizzle: In a small saucepan, heat almond milk on medium, until it just starts to bubble. Remove from heat and add chocolate, stirring until smooth. Stir in vanilla. Drizzle over top of tart and allow to set uncovered for 3 to 4 hours before serving.