Chocolate Raspberry Tart
Nutrition Information (per serve)
395
Calories
30.0g
Fat
12.0g
Saturates
17.0g
Sugars
0.1g
Salt
6.0g
Protein
28.0g
Carbs
5.0g
Fibre
*Nutrition information is calculated using an ingredient database and should be considered an estimate.
Ingredients
- 12 medjool dates
- 250g pecans
- 30g Biomel Chocolate Complete Gut
- 300g frozen raspberries
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- 250g dark chocolate (chopped small)
- 200ml coconut cream
- 60ml Biomel Chocolate gut Health Shot
- handful fresh raspberries (to serve)
- handful chopped pistachios (to serve)
Method
- Add the raspberries and maple syrup to a small saucepan.
- Cook over a low heat for around 5 minutes until the raspberries are fully thawed and jammy.
- Stir in the chia seeds and set aside to cool and thicken.
- Add the dates, pecans, and Biomel powder to a food processor.
- Process until a sticky dough forms.
- Press the mixture firmly into a lined 20 cm (8-inch) tart tin and smooth the surface.
- Finely chop the dark chocolate and place in a heatproof bowl.
- Gently heat the coconut cream in a saucepan or microwave until hot but not boiling.
- Pour the hot coconut cream over the chocolate and whisk until smooth and glossy.
- Add the Biomel shot and whisk again until fully combined.
- Spread the cooled raspberry jam evenly over the crust.
- Pour over the chocolate filling and smooth the top.
- Refrigerate for at least 3–4 hours, or overnight, until fully set.
- Refrigerate for at least 3–4 hours, or overnight, until fully set.
Gut Health Tips
Raspberries are naturally high in fibre and vitamin C, supporting digestion and immune health. Combined with chia seeds, they help create a naturally thickened jam while adding plant compounds that contribute to overall wellbeing.
