Chocolate Raspberry Macaroon Tart

This decadent macaroon tart, studded with raspberries and drizzled with chocolate, is sure to satisfy your sweet tooth. Though the fat content seems high, rest assured that it's a result of coconut oil, and may even help to increase good cholesterol!
Avatar:
Author:
Publish date:
Social count:
3
This decadent macaroon tart, studded with raspberries and drizzled with chocolate, is sure to satisfy your sweet tooth. Though the fat content seems high, rest assured that it's a result of coconut oil, and may even help to increase good cholesterol!

Serves: 12
Hands-on time: 25 minutes
Total time: 65 minutes

INGREDIENTS:

CRUST

  • 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

FILLING

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

CHOCOLATE DRIZZLE

  • 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, beat the egg whites and stevia and fold in the coconut flakes. 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.

Nutrients per serving (2-inch slice): Calories: 166, Total Fat: 12 g, Sat. Fat: 9 g, Carbs: 12 g, Fiber: 4 g, Sugars: 3 g, Protein: 3 g, Sodium: 58 mg, Cholesterol: 0 mg

Nutritional Bonus: Despite once having a reputation as a fatty foe, studies have cast coconut oil in a whole new light – just make sure you use virgin coconut oil instead of hydrogenated coconut oil, which contains trans fats. The saturated fat that results from our tart's virgin coconut content is mainly due to lauric acid, which has been shown to increase HDL (good) cholesterol. Like anything else, keep your consumption of virgin coconut oil in moderation and you're good to go.