Raw Chocolate and Raspberry Tarts

Chocolate is my guilty pleasure! I love practically EVERYTHING with chocolate!


Did you know a bit of dark chocolate (>72% cacao) is actually very healthy? It provides several minerals and anti-oxidants and it can lower the bloodpressure. So a little bit of dark, pure chocolate is not that bad at all!

These Raw Chocolate Tarts are not only raw, they’re also glutenfree, dairyfree and free of refined sugar. They are great to serve during a party or a high tea! You can make a large tart instead of the mini’s as well. They’re full of healthy fats (nuts, coconut and avocado) and they’re naturally sweetened by the fresh dates so you don’t have to feel guilty when enjoying one of these.


Raw Chocolate Tarts

Equipement: foodprocessor, handmixer and silicone cups.

The crust (bottom layer)

  • walnuts
  • shredded coconut
  • dates
  • (You’ll need the above mentioned ingredients in the ratio 4:2:1)
  • pinch of seasalt of Himalayan Salt

For 4 tarts I used: 1/2 cup walnuts, 1/4 cup shredded coconut, 3 dates and a pinch of salt

To make the crust, put all ingredients in a foodprocessor and blend until it’s a crumbly  mixture which is a little sticky. Divide over the silicone cups and press firmly into the mold, set aside in the freezer while making the chocolate filling.

Chocolate Filling (middle layer)

  • avocado
  • dates (soaked)
  • (raw) cacao powder
  • agave syrup
  • optional: few drops of orange blossom essence or vanilla essence

For 4 tart I used 1/2 avocado, 4 dates, 1 tablespoon cacaopowder and a splash of agave syrup.

To make the chocolate filling add all the ingredients in a mixing cup and blend until smooth by using a handmixer. Divide the chocolate filling on top of the crust, spread out evenly and set back in the freezer while making the raspberry filling.

Raspberry Filling (top layer)

  • raspberries
  • coconut oil

For 4 tart I used a cup of raspberries and 2 tablespoons of coconut oil.

To make the raspberry filling add the ingredients in a mixing cup and blend until smooth by using a handmixer. Divide the raspberry filling on top of the chocolate filling and spread out evenly. Set back in the freezer until set. After that you can store them in the fridge for three days (or eat them righ away…)






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