Chocolate Ganache Tart

  in Desserts, Recipes, Vegan, Vegetarian

1 1/2 cups almond flour
6 tablespoons cocoa powder
3 tablespoons coconut oil
3 tablespoons agave syrup

3/4 cup coconut oil
1 1/2 cups cocoa powder
1 1/2 cups agave syrup

1 pint fresh raspberries

Oil a springform cake tin (or 9-inch pie plate) and sprinkle with cocoa powder.  Add all crust ingredients to the bowl of a food processor and pulse until combined. Pat into the bottom of the ring mold. 

Melt 3/4 cup coconut oil in a heat-proof bowl over hot water.  Cool slightly. Whisk in the cocoa powder and agave syrup until smooth.  Pour into prepared pan and refrigerate for at 1 hour or until firm.  Garnish the top with fresh raspberries.