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+ servings
Close up of a freshly made raw tart decorated with fresh raspberries and flowers

Raw Chocolate Raspberry Tart

Naturopath Lauren Glucina
To fill a loose bottom rectangle tart tin, 12cm width x 36cm length x 3cm height. Please note the active prep time is around 25 minutes, but this excludes the 2+ hours soaking required for the cashews.
5 from 5 votes
Prep Time 25 mins
Total Time 25 mins
Course Dessert
Cuisine Gluten free, Vegan
Servings 8
Calories 545 kcal

Ingredients
  

BASE:

  • 2 cups nuts cashews, walnuts or almonds
  • 1 cup coconut flakes
  • ½ cup dates pitted (about 115g)
  • 2 tablespoons cacao powder
  • 1 tablespoon coconut oil, melted
  • 2 teaspoons ginger powder
  • 2 pinches coarse sea salt

FILLING:

  • 1 cup cashews soaked in water for 2-8 hours
  • ¼ cup nut milk
  • ¾ cup fresh raspberries
  • ¼ cup 100% pure maple syrup
  • ¼ cup + 2 tablespoons cacao powder
  • ¼ cup cacao butter, melted
  • 2 tablespoons coconut oil, melted
  • 2 teaspoons ginger powder
  • 1 teaspoon vanilla extract
  • 2 pinches coarse sea salt

Instructions
 

BASE:

  • Place nuts in food processor and blend till they become a fine meal.
  • Add coconut flakes and blend till fine.
  • Add cacao, ginger, salt and coconut oil, blend to combine.
  • Add dates last one by one as motor runs, blend till well combined.
  • Line a rectangle tart tin with plastic wrap, then transfer base mixture and press into tin. Use your fingers to press the mixture right into the grooves, take time to get into the scalloped edges for the best end result. Set in freezer.

FILLING:

  • Drain the soaked cashews and add them to a blender with the maple syrup and raspberries. Blend till smooth.
  • Add all other ingredients and blend till combined.
  • Pour mixture over the base and set in the freezer.
  • Decorate with flowers and fresh raspberries to serve, keep in the fridge or freezer.

Nutrition

Calories: 545kcalProtein: 8.9gFat: 40gSaturated Fat: 17.6gFiber: 7.5gSugar: 22gCalcium: 660mgIron: 0.6mg
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