No Bake Chocolate Raspberry Tart

No Bake Chocolate Raspberry Keto Tart


By Recipe Creator,  @50ShadesOfFruit (Amity Lui)


  1. 3-4 Chocolate Raspberry Keto Krisp bars (or enough to cover your tart pan)
  2. 1 cup full fat canned coconut milk
  3. 3/4 cup dates, pitted and soaked in hot water for ~10 minutes to soften
  4. 1/2 cup melted chocolate
  5. 1 tbs cocoa powder
  6. 1/2 tsp Vanilla extract 


  1. Unwrap 3-4 Chocolate Raspberry Keto Krisp bars and pulse in a food processor until crumbly.
  2. Line a small tart pan with parchment paper and press the crumble firmly to create a crust.
  3. Add the canned coconut milk and dates into a food processor and blend until smooth.
  4. Add in the rest of the ingredients and blend again.
  5. Pour mixture over the prepared crust and refrigerate for 4-6 hours, but ideally overnight.
  6. Garnish with fresh raspberries, chocolate drizzle, and a pinch of sea salt. 

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