And today's recipe? Freaking awesome. Chocolate Raspberry Coconut Almond Tart. Four words that should always go together.
Stop by Zainab's blog to send her some love and check out her other foodgasm photos.
Hey guys, I am really excited to be over here today!! When Iris asked if I wanted to do a guest post over here, I was shocked. I was (still am) so honored and was immediately in panic mode for two days. No idea was good enough at first because I admire the work of this fierce lady very much. I read one of her posts on Facebook and left a comment on the link saying something along the line of “I love this article and how honest the author is.” My friend responded saying, “That’s my sister’s blog”. Turns out I went to college with Iris’s sister and that’s how we connected. She is the first blogger friend I ever made when I started this journey barely eight months ago and she has been nothing but supportive and a constant inspiration.
Because I love to decorate as much as I love to bake, I wanted to make an easy yet elegant dessert to share with you guys. Something you can whip up easily if you have guests coming over for dinner or for a romantic night in. This chocolate coconut raspberry almond tart is just that: easy and elegant.
It starts with an easy to make almond coconut crust that is then filled with a creamy coconut chocolate ganache and topped off beautifully with toasted almonds and coconut flakes. Of course I used raspberries because they are one of my favorite berries in season, but you can use whatever berries you would like to pair with chocolate. Not being as much of a chocolate fan as a coconut fan, my favorite part of the tart is the crust. It is crunchy and chewy with bites of coconut flakes. The coconut filling is creamy and pairs very well with the fresh raspberry.
Chocolate, Coconut and Raspberry Almond Tart
For the crust:
½ cup unsweetened shredded coconut
1 ½ cups almond meal/flour
¼ teaspoon salt
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
1 cup canned coconut milk
12 ounces bittersweet chocolate, finely chopped
1 teaspoon vanilla extract
½ cup unsweetened coconut flakes
½ cup sliced almonds
1 cup fresh raspberries
Pinch of sea salt
Thank you very much Iris for having me over.
Zainab Mansaray-Storms is a newly wed neuroscience student and a budding baker/ blogger. She loves shoes; especially Manolo Blahnik heels and lives in Central NY where she enjoys baking, cooking, shopping and long walks at the park that were meant to runs. She shares her passion for baking and cake decorating over on her blog, Blahnik Baker; www.blahnikbaker.com