Chocolate Raw Tart

Raw food is becoming increasingly popular. This desert is guilt free, good for you and utterly delicious.

Serves 2 on two occasions (you will want more)



  • Base:
  • 150g pecan nuts
  • 150g almonds
  • 1 tablespoon of cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon of vanilla extract
  • 100g dried apricots
  • 130g dates
  • Filling:
  • Flesh of 3 avocados
  • 150g cocoa powder
  • 1 teaspoon of vanilla extract
  • 100g maple syrup
  • 120g coconut oil
  • Jam:
  • 100g blueberries, thawed from frozen
  • 2 tablespoon chia seeds
  • Pinch ground cinnamon
  • 3-4 tablespoons cooled Roobois tea
  • 1 tablespoon date syrup (or to taste)


Blitz all the nuts in a kitchen mixer and blitz until the mixture resembles breadcrumbs.
Add the rest of the ingredients and blitz until the mixture starts sticking together.
Press the mixture into a medium tart case (or 4 small ones).

Whizz all the ingredients in a blender until smooth (adding the extra tablespoon or more of tea if the mixture is too dry).
You can also just mash the fruit with a fork for more of a chunky finish.
Leave in the fridge overnight to thicken to a jammy consistency.
Spoon the mixture in a thin lawyer at the base of the tart case.
Keep in the fridge.

Melt the oil and butter together in a pan on low heat.
Blend all the ingredients until smooth and pour into the cases and chill in the fridge over night.
We decorated ours with rose petals as they as the pink colour really shines on top of the dark chocolate cake.