raw raspberry coconut tart

We somehow acquired an exorbitant amount of raspberries this weekend and I couldn’t help but fantasize about the beautiful, juicy abundance all day. I could.not.wait. to play with them. And chocolate (duh) …

Raspberry Mousse Tart

A dreamy duo of raspberry and chocolate that melts in your mouth.
Prep Time20 minutes
Setting Time3 hours
Course: Dessert
Cuisine: Chocolate
Keyword: Chocolate
Servings: 8


Raspberry Coconut Mousse

Basic Chocolate Crust


Basic Chocolate Crust

  • Combine everything in a food processor until crumbly and sticky.
  • Press into the bottom of any dish you’re using until evenly disbursed.

Raspberry Coconut Mousse

  • Make a flour with the shredded coconut by putting into your food processor and blending just until powdery.
  • Add the remaining ingredients (save the oil) into your food processor, and blend until completely smooth.
  • Add the oil and process until incorporated.
  • Either eat IMMEDIATELY because you can’t resist or place in fridge to set for 2-3 hours.


  • Pour your topping on top and let sit in the freezer for an hour, then move to fridge.
  • Serve it up and enjoy your romantic evening in.


Eat just like this or with chocolate. Chocolate and raspberries are like a match-made-in-heaven. And that’s exactly what I did …
Do like we did and sprinkle raw cacao nibs on top!

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