Wicked Cauldron

ingredients
¾ cup (192g) creamy peanut butter
2 tablespoons coconut flour
2 tablespoons (42g) pure maple syrup
¼ teaspoon kosher salt, skip if your nut butter is salted
¾ cup dark chocolate chips
1 tablespoon coconut oil
instructions
Make the peanut butter mixture: In a small mixing bowl, combine the peanut butter, coconut flour, maple syrup, and salt. Mix until smooth, and add more coconut flour as needed to make it a smooth, thick dough. You can also taste and add more maple syrup if you want it sweeter. It needs to be firm enough that you can dip in the chocolate without it falling apart.
Shape your hearts: I like to do this by making two small balls of dough, rolling them into little log shapes, and then pressing them together to form the heart. You can make them as big or as small as you’d like. Place on a parchment-lined plate or baking sheet.
Freeze the hearts: To prepare them for dipping, place your hearts in the freezer to firm up for at least 10 to 15 minutes. This will make dipping in the chocolate way easier!
Melt the chocolate: while the hearts freeze, melt the chocolate with the coconut oil over the stove over low heat, or in the microwave. Once melted, place in a small bowl that’s deep enough for easy dipping.
Dip: using the parchment-lined plate or baking sheet, dip your hearts into the chocolate, letting any excess drip off before placing it on the sheet. I like to use a dipping tool (I use the three-prong one in this set) to help make this process easier, less messy, and more efficient. You could also use a fork.
Garnish, refrigerate, and enjoy! I kept these plain, but you could garnish as desired. Refrigerate until the chocolate is firm and devour.
Store in the refrigerator or freezer to keep the chocolate firm.

resources:
https://www.bakerita.com/easy-chocolate ... er-hearts/

ingredients
For the crust
1½ cups (144g) almond flour
¼ cup (21g) unsweetened cocoa powder
¼ cup (50g) coconut oil, melted
1 tablespoon (20g) pure maple syrup
Pinch of kosher salt
For the filling
½ cup (114g) canned full-fat coconut milk
6 oz. (170g) bittersweet chocolate, finely chopped
¼ cup (80g) raspberry preserves, 100% fruit
2 cups (240g) fresh raspberries
instructions
Lightly grease a 9-inch pan with a removable bottom with coconut oil.
In a bowl, combine all of the ingredients for the crust and stir together until it comes together and sticks together when pressed. Press evenly into the prepared tart pan, using the flat bottom of a glass or measuring cup helps with this. Set aside.
Finely chop the chocolate, using a serrated knife helps a lot with this. Place the finely chopped chocolate in a large bowl.
In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over the chocolate, shaking the bowl to make sure it’s all covered, and let stand 1 minute. After a minute, stir until smooth and creamy. Whisk in raspberry preserves. Pour the filling into the prepared crust.
Garnish the top with raspberries while the chocolate is still warm, pressing them in so they stick.
Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve.
Store all leftovers in an airtight container in the refrigerator.

resources:
https://www.bakerita.com/no-bake-raspbe ... -vegan-gf/