Gluten free, dairy free, Halloween for adults

Most Halloween recipes appear to be aimed at children, so I thought there could be room for a devilishly dark tart chocolate tart so that the adults don’t feel too left out. This recipe has no slime or pus, or no mauled fingers. The insides of it have a nod towards gore, but more insofar as to provide a deliciously sharpness as a counterfoil to the richness of the chocolate.

If you love raw tarts, you might be interested in Sweet Online, my online raw desserts intensive for anyone who wants to learn how to perfect gluten-free, dairy-free raw desserts.

The doors are now OPEN and within 10 days I can turn you into a raw pastry chef. You will be turning out creations that you can be proud of such as crème patisserie tarts, cheesecakes, frozen desserts and even sponge cakes – full of ingredients that aren’t that scary!


Photography: Dawn Langley

This recipe makes 1 large tart or 4 small 4 inch tarts.



1 cup pecans, dry
½ cup ground cashew nuts
¼ cup oat flour
3 tablespoons cacao powder
1 tablespoon psyllium husk powder
¼ cup maple syrup
¼ teaspoon vanilla extract

Process the pecans in a food processor, until a fine flour forms. Add the remaining ingredients and process until a dough comes together. Roll the pastry out between two pieces of parchment paper or non-stick dehydrator sheets. You are aiming for a thickness of about ¼ inch. Line the bottom of the tart tins with a layer of pastry and dehydrate on mesh sheet for 24 hours. Gently remove the tart from the tin and place in directly onto the mesh screen. Continue to dehydrate for a further 12 hours.

1 cup fresh raspberries

1 cup ripe avocado or coconut meat
½ cup maple syrup
½ cup cacao powder
1 tsp vanilla
½ cup melted coconut oil

1 cup cashew nuts, soaked for at least 2 hours
3 tablespoons frozen raspberry puree (thawed raspberries, blended and sieved)
1 tablespoon agave
3 tablespoons melted coconut oil

½ cup fresh pomegranate seeds
Halloween chocolates

When you are ready to fill the tart, crush the fresh raspberries with the back of a fork and place into the bottom of the prepared pastry case.
Blend all the chocolate ganache ingredients together until smooth, adding the coconut oil last. Pour into the crust over the crushed raspberries and chill until set. Prepare the raspberry cream by blending together all the ingredients and pouring into a piping bag and leaving to chill in the fridge. When ready to assemble, pipe the raspberry cream onto the chocolate ganache and top with pomegranate seeds and Halloween chocolate.

Raw desserts that taste so good and they’re not scary….


I have been to California for courses, to organic farms, to Thailand cities and islands and this was definitely one of my best courses EVER. Even if you know a lot – you learn more. Even if you know nothing, it’s easy enough to follow to learn a lot. Even if it’s for fun or business… it’s worth it. thank you Deb. Love LOVE LOVED it!”

Jeannie Vorster, Fruitful Living Health Shop, South Africa