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


Photographer: Dawn Langley



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


  1. Soak the cashews in cold water for at least 2 hours or preferably overnight in the fridge.
  2. Line the tart tin with cling film, this makes it easier to remove the tart when chilled.
  3. To make the crust: Grind the nuts into a fine flour and add these to a large mixing bowl.
  4. Add the cacao powder, coconut sugar and sea salt and mix until well combined.
  5. Add the vanilla, stir and finally add the melted coconut oil. Mix until it forms a dough.
  6. Press the dough into the tart tins to form a crust. Chill until firm.
  7. To make the filling: Drain the soaked cashews and rinse under cold running water.
  8. In a high speed blender, blend all the filling ingredients until smooth, adding the melted cacao butter last.
  9. Pour the filling into the crust and chill until set. Top with fresh raspberries.