Thanks, Ian, for letting mama get her bake on today…love you.

Recipe adapted from dear Jenna at Eat, Live, Run. I have long admired.

Crust

2 cups almond meal

3 T honey

1 T melted coconut oil

1/4th t salt

Filling

1 cup berry juice, divided

1 cup frozen raspberries

1 cup fresh raspberries

2 T cornstarch

1/3 cup agave

1/2 cup vegan chocolate chips

1 T coconut oil

Preheat oven to 350 degrees

Combine almond meal, honey, oil, and salt. Mix with fingers until it’s crumbly. Press into a greased tart pan. Bake for 20 minutes or until golden brown. Set aside to cool.

In a medium saucepan, combine 1/2 cup of the berry juice, the frozen berries, and agave. Bring to a boil and cook for 3 minutes.

In a bowl, whisk together the remaining 1/2 cup of juice and cornstarch. Whisk until smooth, then whisk mixture into the cooked berries and cook, stirring often, until mixture has thickened, maybe five minutes.

Remove from heat and stir in the fresh raspberries carefully, leaving berries intact.

In a microwave safe bowl, combine chocolate and coconut oil. Heat for 20 seconds at a time, stirring until just melted. Pour onto crust and spread about. Refrigerate for ten minutes so chocolate can set a bit.

Pour berry mixture over crust and let set in fridge for a few hours before serving. Can serve cold or at room temperature.

Enjoy!