Raspberries and chocolate are a classic combination. This is a full-on raw chocolate tart to be shared with your love.

Photographer: Dawn Langley
INGREDIENTS
Chocolate Crust
Makes 2×3 small or 1 x 9 inch tart
- ½ cup walnuts, dry
- ½ cup pecans, dry
- ¾ cup cacao powder
- ½ cup coconut sugar
- Pinch sea salt
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil
Chocolate Ganache Filling
- 1 cup soaked cashews
- ¼ cup almond milk
- ¼ cup maple syrup
- ½ cup cacao powder
- 1 teaspoon vanilla extract
- Pinch sea salt
- ¼ cup melted cacao butter
METHOD
- Soak the cashews in cold water for at least 2 hours or preferably overnight in the fridge.
- Line the tart tin with cling film, this makes it easier to remove the tart when chilled.
- To make the crust: Grind the nuts into a fine flour and add these to a large mixing bowl.
- Add the cacao powder, coconut sugar and sea salt and mix until well combined.
- Add the vanilla, stir and finally add the melted coconut oil. Mix until it forms a dough.
- Press the dough into the tart tins to form a crust. Chill until firm.
- To make the filling: Drain the soaked cashews and rinse under cold running water.
- In a high speed blender, blend all the filling ingredients until smooth, adding the melted cacao butter last.
- Pour the filling into the crust and chill until set. Top with fresh raspberries.
Submit a Comment