Raw Chocolate Tart recipe
Did you know that raw chocolate is actually a super-food?
Last week Andrea Baines told us how her life changed dramatically when she switched to a raw food diet four years ago. To prove a raw food diet is not all salad and seeds, here Andrea shares her recipe for raw chocolate tart recipe.
We’ve all heard the good news that a bit of dark chocolate can be good for us, but did you know that raw chocolate is actually a super-food?
Cacao, to give it its proper name, is made from unroasted cocoa beans and is one of the richest sources of magnesium, highly anti-oxidant and contains theobromine, a natural stimulant that can help to lift the mood! And what I am most grateful for is that it “cured” my chocolate addiction! Seriously, when I started to eat raw chocolate, regular chocolate lost so much appeal!
Here’s my delicious Raw Chocolate Tart recipe, which is so rich you won’t even notice that it doesn’t contain eggs, cream, refined sugar or wheat.
Raw cacao can be sourced online or at most health food stores. We also have a link on our website at The Raw Vision where you will find specialist raw food ingredients.
You will need:
9-10” Tart dish with removable base (or similar pie dish)
Ingredients for the base:
200g Golden Raisins
50g Desiccated Coconut
Pinch of salt
Ingredients for the filling:
6-8 pitted Medjool Dates (if you can’t get Medjool and your dates are quite dry, soak in a little water for an hour beforehand)
180 ml Agave Syrup / Maple Syrup
2 tsp Vanilla Extract
2 large ripe Avocados (they must be a little soft to the touch)
40-60g Raw Cacao Powder / or Cocoa Powder
1 tbsp melted Coconut Oil
Fresh Raspberries or Strawberries
1 tsp Raw Cacao/Cocoa Powder
Put the walnuts and desiccated coconut into the food processor and “pulse” a few times until the walnuts break down into large crumbs. Add the raisins and salt and process on full power until the mixture sticks together when pressed between your fingers.
Transfer the “dough” into your tart pan and spread evenly around with a spatula, pressing into the fluted edges with your thumb and index finger to form the crust. Leave this to set in the fridge or freezer while you make the filling.
Wipe out the bowl and blades of the food processor with kitchen towel, then add the dates, agave and vanilla and process into a thick paste, scraping down the sides periodically with a spatula.
Slice open the avocados, remove the pit and spoon out the flesh directly into the paste and process again into a smooth and creamy consistency. Again, you may need to scrape down the sides.
Melt the coconut oil gently over a low heat and add to the food processor along with the cacao. Continue to process into a smooth consistency. Taste test to see if you need to add more cacao to your liking, then spoon the chocolate filling into the crust base and spread evenly with a spatula. Transfer to the fridge to set for at least an hour to ensure you get a nice clean cut when serving.
Top with fresh fruits such as raspberries or strawberries and a dusting of cacao powder.