If you need some extra help getting some mojo in the air, we highly recommend serving up this chocolate tart filled with three different foods that are classified as aphrodisiacs – Chocolate (duh), Eboost and Raspberries.

If you don’t need any help, you sexy thing, and want to serve up something delicious – we still recommend giving this recipe a whirl and really showing your Valentine what you are made of (and in all of your gluten free baking glory).

Ingredients

1 box gluten free chocolate graham crackers

6 TBS Kerrygold unsalted butter

1/3 cup canned coconut milk

8 oz vegan cacao chips

 1/4 cup raspberry preserves

1/2 pint raspberries

1 package Eboost acai pomegranate energy powder

You’ll also need a 10″ round tart dish

Directions

Turn oven to 350 degrees Fahrenheit.

In a food processor (or in a large zip lock with rolling pin) crush graham crackers into an almost sand like texture. Place into a medium size mixing bowl with softened butter. Mix together.

Pat graham cracker mixture into the bottom of the greased tart dish and bake for 15-20 minutes.

Meanwhile, heat up the coconut milk is a sauce pan. Make sure to not create a boil, but to warm it up until just before the boiling point. Remove from heat and dump in cacao chips. Keep mixing the chips until they melt. This is key for them not to stick or burn at the bottom of the sauce pan. Once chips are melted, stir in preserves and Eboost energy packet.

Make sure crust is completely cool before pouring chocolate mixture evening on top.

Place raspberries on top of chocolate in whatever pattern strikes your fancy.

Place in refrigerator for at least one hour before serving.

Serves 8.