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Ingredients
US|METRIC
1 SERVINGS
- 7 oz. dark chocolate (66 to 70%, finely chopped)
- 3/4 cup full fat coconut milk (canned unsweetened, well-stirred, do not use light)
- 1/4 cup organic granulated sugar
- 1/4 tsp. fine sea salt
- 1/2 cup frozen raspberries
- 3 Tbsp. seedless raspberry jam (divided)
- 1 Tbsp. framboise (optional)
- 1 Tbsp. extra-virgin olive oil (mild tasting)
- 1 tsp. pure vanilla extract
- 1 crust (Almond Cookie, baked in a tart pan with a removable bottom and cooled, Recipe Follows)
- 1 pt. fresh raspberries (red and golden, for garnish, optional)
- 3 Tbsp. confectioners' sugar (organic, for garnish, optional)
- 1/2 cup all purpose flour (organic)
- 1/2 cup whole wheat pastry flour (organic)
- 1/2 tsp. ground cinnamon
- 1/4 tsp. fine sea salt
- 3/4 cup almonds (whole unpeeled, toasted cooled)
- 1/4 cup extra-virgin olive oil (mild tasting, or organic neutral vegetable oil)
- 1/4 cup pure maple syrup (Grade B or dark amber)
- 1 1/2 tsp. pure vanilla extract
- 1/8 tsp. almond extract
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