1 1/2 cups of Almonds finely crushed to a meal consistency
1/4 cup melted coconut oil
1 TBSP agave, cane sugar,coconut sugar or any other of your choice
3 – 8 oz boxes of cream cheese, must be room temperature
1 tsp vanilla bean paste
1/4 cup of almond milk
1/2 tsp baking powder
2 tsp tapioca or arrowroot
1/3 cup agave plus 1 1/2 tbsp separate for raspberry layer
1 1/2 cup of raspberry plus additional for decorating
1 cup chocolate of your choice dark works particularly well with raspberries and is lower in sugar than milk chocolate.
2 Tbsp milk
1 cup of chocolate of your choice
2 Tbsp milk
Raspberries for decorating top
Cool whip or homemade sweetened heavy whipping cream
Preheat oven to 325°F.
Use a tart pan or springform pan, one with a removable bottom preferably.
Mix together the almond meal, coconut oil and agave. Press firmly in the bottom of the pan. Bake 15 minutes and set aside to cool.
Increase oven temp to 350°.
For the filling, mix together with your mixer, cream cheese, vanilla, milk, baking powder, 1/3 cup agave, and tapioca until creamy and smooth.
Divide in half and place in separate bowls leaving half in the mixer bowl.
Melt chocolate in a double boiler on the stove top with 2 Tbsp of milk until shiny. Add this mixture to half of the cream cheese mixture. Smooth into the pan on top of the baked crust.
Dump all raspberries but what you are using for garnish into the mixer bowl with the cream cheese and additional 1 1/2 Tbsp agave. Mix until pink and berries are incorporated.
Now pour this on top of your pink raspberry layer.
Depending on your oven you will need to bake 30-40 minutes until firm when it is jiggled. My oven requires an additional 10 minutes on the convection setting.
Remove from the oven and cool. This can take several hours.
Decorate with raspberries and drizzle chocolate on top, fill in with dollops of heavy whipping cream or cool whip.