Chocolate Walnut Tart with Raspberries is made with a triple dose of chocolate that makes this one incredible dessert. I kept this recipe clean, so this tart is gluten free, dairy free and paleo friendly.
So I had a birthday over the weekend, and I made myself this tart. I am a bit of a dessert snob and I tend to like my own desserts better than those in the restaurants. I figure if I am going to consume dessert calories they better be darn good calories. You feel me?
My hubby took me to a lovely dinner, but we came home to enjoy this beautiful tart. And let me just say, oh my lordy is this good.
If you like chocolate, then you are going to LOVE this tart. Two layers of chocolate filled in a chocolate walnut crust then topped with sweet raspberries. 
Though this tart is incredibly beautiful it is easy to make and assemble. Don’t let its pretty face scare you from giving it a try.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
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- Tart:
- 4 tablespoons coconut oil
- 2 tablespoons walnut oil
- 3/4 cup semisweet enjoy life chocolate
- 3/4 cup coconut sugar
- 1 teaspoon vanilla
- 2 large eggs, room temperature
- 1/4 cup almond flour
- 1/4 teaspoon salt
- 2 tablespoons cocoa powder
- 3 tablespoons tapioca flour
- 1/2 cup semisweet enjoy life chocolate chunks
- 1/2 cup finely chopped walnuts
- Sea salt to sprinkle over top
- Chocolate Ganache:
- 1/2 cup enjoy life semisweet chocolate
- 1/4 cup cocoa powder
- 1/2 cup coconut cream
- 1 teaspoon vanilla
- Topping
- 16 Fresh Firm Raspberries
- Preheat oven to 350 degrees. Grease your tart pan with coconut oil. I used a 10” rectangular tart pan, but you can use a 8-9″ tart pan.
- In a medium saucepan, add coconut and walnut oil and 3/4 cup semisweet chocolate. Once chocolate begins to melt, stir until smooth and creamy.
- Remove from the pan and stir in sugar, vanilla, and whisk in one egg at a time. In a separate bowl, whisk together cocoa powder, salt, almond meal and tapioca flour. Slowly whisk in dry mixture to brownie batter and beat well until smooth.
- Stir in chocolate chunks and walnuts. then scrape batter into tart pan. Sprinkle with sea salt and bake for 30 minutes.
- Let cool before topping with ganache. {you can speed this up by placing in refrigerator}
- Add cocoa powder and semisweet chocolate to a medium sized mixing bowl. Heat coconut milk over medium heat until it comes to a low boil. Pour over chocolate mixture and let sit for 30 seconds. Stir in vanilla extract and whisk together well until smooth. Drizzle over finished brownie tart.
- Spread to edges of tart with an off set spatula or a smooth knife
- If using rectangular tart pan run in straight line down each side of tart. If using circular tart pan run around permimeter. {more raspberries may be needed if using round tart pan}
You might also like:
Strawberry Chocolate Paleo Cake
Paleo Chocolate Coconut Blondies
Superfood Peanut Butter Protein Breakfast Cookies
Gluten Free Creme Brulee French Toast Casserole
Gluten Free Chocolate Mint Candy Crunch Cookies
Chocolate Peppermint Truffle Bars {gluten free + vegan}
Dear Amy, Happy Birthday! I hope you had a beautiful day and celebration. I know what you mean- I’m an all-around food snob myself 😉 These tarts look delightful. I love chocolate and raspberries…what an indulgent treat minus the guilt. xo, Catherine
Thanks Catherine, I had a wonderful birthday and enjoyed the tart!
Happy Birthday Amy! Hi 5 to being a dessert snob- I don’t blame you one bit- This looks beyond amazing and the pictures are on point, I could eat my screen!
Thanks Arman
Oh I’d pour the chocolate straight into my mouth! Yum!!
Gimme all of the chocolate! These look great, Amy!
This tart looks to die for! So fudgy!