Ingredients:

  • 1/2 cup (55g) almond flour
  • 3 tbsp (25g) cocoa powder
  • 2 tbsp (30ml) maple syrup
  • 2 tbsp (30g) coconut oil, melted
  • 1 pinch (1g) sea salt
  • 12 oz (340g) fresh raspberries
  • 2 tbsp (30ml) lemon juice
  • 2 tbsp (25g) honey
  • 1 tsp (5g) powdered gelatin
  • 1 tbsp water
  • 8 oz (225g) dark chocolate (70% cocoa), finely chopped
  • 1 1/2 cups (360ml) heavy cream, cold
  • 1/4 cup (60ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120ml) water
  • 1/2 cup (100g) sugar
  • 1/2 cup (60g) cocoa powder
  • 1/4 cup (60ml) heavy cream
  • 1 tbsp (15g) gelatin powder

Instructions:

  1. Press the almond flour, cocoa, syrup, and oil into the bottom of a lined 8-inch springform pan.
  2. Bake at 350°F (175°C) for 10–12 minutes until the edges are set and the center smells nutty. Allow to cool completely.
  3. Simmer raspberries, lemon juice, and honey in a saucepan over medium heat for 8–10 minutes until thickened.
  4. Strain the mixture through a fine-mesh sieve to remove seeds.
  5. Stir in bloomed gelatin while the coulis is hot until fully dissolved.
  6. Pour the raspberry coulis over the cooled base and chill in the fridge for 30 minutes to set.