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1. Put the frozen raspberries into a pan and heat it with the water. When they melt add the sweetener and boil it while stirring until it thickens a little then remove the pan from the heat and let it cool.
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2. Mix the eggs, the sweetener, the coconut oil and the vanilla extract in a large bowl.
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3. Mix the almond flour, the cocoa powder, the baking powder and the salt in another bowl.
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4. Add the dry ingredients to the liquid while stirring then add the cool raspberry purée too.
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5. Grease the cake pan with a little coconut oil pour the dough into it, heat the oven to 220 C and bake it for 30-35 minutes, but after a half an hour check the cake with a needle to prevent overbaking.
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6. When it’s done remove the tart from the oven, let it cool, decorate (I use freeze-dried raspberries) and serve.