Raspberry Chocolate Almond & Agave Tart
Time: 1 Hour 5 min
Yields: 8 servings
(12 Item Recipe)
2/3 Cup Organic old-fashioned or quick-cooking rolled oats
½ Cup Organic whole wheat flour
1 Tablespoon Organic Agave
1 Teaspoon ground Organic Cinnamon
¼ Teaspoon baking soda
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Organic Non Fat plain yogurt
1/3 Cup Organic Semi Sweet Chocolate (optional)
¼ Cup Organic Raspberry spread
¾ Teaspoon Almond extract
2 ½ Cups Organic Raspberries
2 Tablespoons Raw Organic Almonds, slices
Preheat oven to 375. Coat baking sheet with non stick spray. In bowl, combine oats, flour, agave, cinnamon, and baking soda. Stir in oil and 2 tablespoons yogurt to make a soft, slightly sticky dough. If dough is too stiff, add 1 additional tablespoon yogurt.
Place dough on baking sheet and, using lightly oiled hands, pat evenly into a 10-inch circle. Place a 9-inch pan right side up on dough and trace around bottom of pan with sharp knife, only to score surface of dough. With fingers, push up and pinch dough around outside of pan to make a 9-inch crust with a 1/4-inch rim. Remove cake pan. Bake 12 minutes on baking sheet. Scatter organic chocolate chips evenly over surface of crust and bake until crust is firm and golden, 3 minutes more. Remove from oven and spread chocolate over crust to make an even layer. Set aside to cool.
In microwaveable bowl, combine fruit spread and almond extract. Microwave 10 to seconds until melted. Brush a tablespoon evenly over crust. Arrange raspberries evenly over crust. Brush remaining spread over berries, making sure to get some of the spread between berries to secure them. Sprinkle with almonds.
Refrigerate at least 30 minutes, or until spread has jelled.