Raw Chocolate and Raspberry Tart


Deliciously luscious, this raw chocolate and raspberry tart is a recipe you must try!! Free from dairy, gluten and refined sugar, it won’t leave you feeling lethargic and craving more sweets.




  • 1/4 cup (25g) almond meal
  • 1/2 cup (75g) cashews
  • 1/4 cup (25g) dessicated coconut
  • 3 medjool dates, pitted
  • pinch salt


  • 1/2 cup (130g) cashews, soaked in water for a few hours
  • 1/2 cup (65g) coconut cream
  • 2 tablespoons raw cacao powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil
  • 3 tablespoons maple syrup or sweetener of choice


  1. Line a small spring form pan (about 15cm) with baking paper. Alternatively you can use any container and just line it with cling wrap.
  2. Add all crust ingredients to your Thermomix or food processor and pulse until a course crumb forms. (TM Speed 6, 4 seconds). The mixture should be sticky enough to hold together between your fingers.
  3. Press into your tin making sure to cover the sides , place in the freezer
  4. Add all filling ingredients to your Thermomix, blender or food processor and mix on the highest speed until smooth. You may need to stop and scrape down the bowl a few times. (TM speed 10, 1 minute)
  5. Pour onto of the crust and place in the fridge for one hour before serving.
  6. Top with fresh raspberries and serve