Go Back

Grain-Free Dark Chocolate Raspberry Tart

Servings 8 servings


For Crust:

  • 1 package Crunchy Double Grain-Free Chocolate Cookies such as Simple Mills
  • 3 tablespoons melted butter

For Dark Chocolate FIlling:

  • 9 ounces dark chocolate chips 69% cacao or higher
  • 6 large egg yolks
  • 4 tablespoons sugar
  • 1 pint original coconut milk coffee creamer
  • 1 1/2 teaspoons vanilla paste or extract
  • 1/4 teaspoon salt


To make Crust:

  • Preheat oven to 350°.
  • Place a lightly greased 6-inch round springform pan or cake mold on a baking sheet lined with parchment.
  • Pulse cookies in a food processor until the are sand-like crumbs. Transfer to a bowl and stir in melted butter.
  • Press mixture firmly in the bottom and up the sides of the prepared pan.
  • Bake at 350° for 10-12 minutes or until crust is fragrant and set. Allow crust to cool completely.

To make Dark Chocolate Filling:

  • Place dark chocolate chips in a large bowl.
  • Combine egg yolks and sugar in a medium saucepan; stir with a wire whisk until pale yellow.
  • Add coconut milk coffee creamer, vanilla, and salt; stir until combined.
  • Heat over medium heat, stirring constantly, until mixture reaches 175° when measured with an instant read kitchen thermometer (about 10 minutes).
  • Pour mixture through a sieve into bowl of dark chocolate. Discard any bits in the sieve. Allow mixture to sit for 2-3 minutes to melt chocolate.
  • Stir mixture well to combine with chocolate.
  • Pour chocolate mixture into cooled crust. Chill for 4 hours or overnight.
  • Top tart with raspberries.