By Amy Rankin

This dessert packs an antioxidant punch! Plus, raw cacao can help reduce blood pressure, improve your mood (thanks to phenylethylamine) and keep you mentally alert.

What You Need

2 tbsp coconut oil, plus 1 tsp for greasing
¾ cup desiccated coconut
200g organic cacao paste (or raw chocolate)
¼ cup honey or coconut blossom nectar
1 tin coconut cream
160g to 200g fresh raspberries
¼ cup almond flakes
¼ cup coconut flakes

Method

1/ Grease a 20cm tart dish (or 12 ramekins).
2/ Sprinkle desiccated coconut on the bottom of the dish and shake to make sure it’s evenly dispersed, covering the bottom and a little of the sides (add a bit more if necessary).
3/ Place cacao paste, honey and the two tablespoons coconut oil in a glass dish over a double boiler, heating gently to melt. Add coconut cream, stirring continuously to combine. Pour the mixture into the dish and place in the fridge to set overnight.
4/ Decorate tart with raspberries, almond flakes and coconut flakes and serve.

SERVES 12. Per serving: 1 421kJ, 18g fat (15g sat fat), 42g carbs, 40mg sodium, 7g fibre, 6g protein