Thanks to our family of organic products, you can make a completely organic version of this recipe. Just use the same amounts and substitute the milk and butter for products from our organic line.
Preheat oven to 375°F. Grease an 8 x 8-inch square pan and line with parchment paper, leaving an overhang on two opposite sides.
Combine the ground pecans, cookie crumbs and sugar. Add the butter and mix well. Press into the pan with a fork and bake for 10 minutes. Let cool.
Place the chopped chocolate in a small bowl. In a saucepan, heat the cream until it simmers. Pour the cream over the chocolate and let stand for a minute. Whisk until combined. Add coffee and mix well. Pour on the crust and spread with a spatula.
Insert raspberries in the chocolate. Drizzle with melted dark chocolate.
Refrigerate until firm. Using the parchment paper overhang, carefully lift the dessert out of the pan.
*Natrel Lactose Free Milk is #1 in the Premium lactose reduced milk category according to a national scale Nielsen Market Track study (excluding Newfoundland), GB + DR + MM + GM + WC, 52 weeks period ending November 14th, 2015, sales measured in liters of milk.
Sugar for the Brain
Marjorie Morin is the brain (and blogger/photographer) behind Sugar for the Brain, a collection of decadent desserts.