“Bloody good” raw, vegan, gluten & sugar free chocolate tart

Raw, vegan, gluten & refined sugar free chocolate tart

Every now and then a tart comes along that takes you by surprise and totally tickles your fancy, like this one, it’s “bloody good”!

A lovely Mum from our old school, Nayara sent me the recipe for this raw, vegan, gluten & refined sugar free chocolate tart saying that it was a crowd pleaser and a favourite in her house.  I’m not always sure about something with all those words in it’s name but I made this the other day to test it out and it truly is “bloody good”!  It’s very nutrient rich so a little goes a long way, I really recommend that you give this one a try.  I’ve got the recipe Nayara uses for you and my Thermomix adaption too (scroll down for that).  This can be kept in the fridge for 2 – 3 days of for about a week in the freezer in an airtight container.

raw, vegan, gluten & refined sugar free chocolate tart

What you need:

For the base;

1/2 C raw almonds

1/2 C medjool dates

2 Tbsp Raw Cacao powder

pinch of salt

For the topping:

3 C raw cashews (soaked in water for 3 – 5 hours, drained & rinsed)

1/2 C coconut cream

1/3 C coconut oil (melted, which is always is in North QLD!)

1/2 C Rice Malt Syrup

6 Tbsp raw cacao powder

pinch salt

What you do:

Base first:

Line the base of a 20cm spring form tin with baking paper

Soak the dates in a small bowl of warm water for 10 minutes, drain and set aside

Put the almonds into a food processor or blender and blitz until they are like bread crumbs.  Add the dates, cacao and salt and combine all together until it’s a sticky paste like consistency.  You may need to add some water (a few teaspoons) in order to smooth it out in the tin.  Cover the bottom of the prepared tin with the base, smoothing out with the back of a spoon and then put in the freezer while you make the topping.

raw-tart-base-web

The base (it’s only a thin layer)

The Topping:

Put all the ingredients into the food processor or blender and blitz until very smooth.

Take the base out of the freezer and smooth out the topping across the top.  Cover and freeze for at least 4 hours or overnight.

Remove from the freezer about 10 minutes before you want to serve.  Run a knife under some hot water and then run around the edge of the tin just so it comes away easily.  Open up the spring form and remove the tart, quickly flip it over and remove the base and then put on the serving plate.

Serve with fresh berries.

raw vegan chocolate tart

 

“Bloody good” raw, vegan, gluten & sugar free chocolate tart - Thermomix

Ingredients

    For The Base:
  • 75 g almonds
  • 10 g raw cacao powder
  • pinch salt
  • 95 g medjool dates
  • For the topping:
  • 450 g raw cashews (soaked in water for 3 - 5 hours, rinsed & drained)
  • 95 g coconut cream
  • 55 g coconut oil (melted, which isn't hard in North Queensland)
  • 140 g Rice Malt Syrup
  • 40 g raw cacao powder
  • pinch of salt

Instructions

  1. Line the bottom of a 20 cm spring form tin with baking paper
  2. For the base:
  3. Blitz the almonds until finely ground Speed 7 / 7 seconds
  4. Add raw cacao, salt & dates and combine until it forms a sticky paste (I needed to add a couple of teaspoons of water) Speed 7 / 10 seconds
  5. Spread the paste across the bottom of the tin with the back of a spoon and then place in the freezer while you make the topping.
  6. Clean the TM bowl
  7. For the topping:
  8. Blitz all the ingredients together Speed 8 / 15 seconds then scrape sides and blitz again Speed 10 / 15 seconds.
  9. Take the base out of the freezer and pour the topping on top smoothing it out and then freezer for about 4 hours or overnight.
  10. Remove from the freezer about 10 minutes before you want to serve. Run a sharp knife under hot water and then run around the edge of the tart to loosen it from the edge. Open the spring form and then quickly tip it upside to remove the base and then tip back onto the serving plate that you want to use.
  11. Top with berries
http://www.boiledeggsandsoldiers.com/2015/11/bloody-good-raw-vegan-gluten-sugar-free-chocolate-tart/

Are you into raw tarts?  Will you give this one a try?

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23 comments on ““Bloody good” raw, vegan, gluten & sugar free chocolate tart

  1. Nancy | Plus Ate Six
    November 5, 2015 at 8:52 pm

    I have to admit I love raw desserts – and something like this I’d eat for breakfast in a heartbeat too.

    • Vicki
      November 9, 2015 at 4:31 pm

      It’s full of goodness so it would be a great start to the day!

  2. Lucy @ Bake Play Smile
    November 6, 2015 at 7:38 am

    Bahaha I LOVE the name of this! And yes I will certainly be trying this one out. Looks like a winner for Christmas!

    • Vicki
      November 9, 2015 at 4:34 pm

      Would be a good one to throw into the Christmas mix, still decadent but healthy!

  3. Malinda @mybrownpaperpackages
    November 6, 2015 at 8:13 am

    This looks amazing, I can almost taste it and wish I had a slice of it right now to go with my coffee. Had to giggle at ‘bloody’ and ‘vegan’ being used at the same time. 🙂

    • Vicki
      November 9, 2015 at 4:36 pm

      It didn’t even cross my mind until you said that — oops, it is bloody good though!

  4. jayne
    November 6, 2015 at 1:28 pm

    this looks AMAZING! ha ha love the name too

    • Vicki
      November 9, 2015 at 4:41 pm

      thanks Jayne it’s a good one!

  5. Hotly Spiced
    November 6, 2015 at 4:06 pm

    What a beautiful chocolate tart. I love the presentation with the berries. And how wonderful that it’s vegan – everyone will be able to enjoy a slice! xx

    • Vicki
      November 9, 2015 at 4:43 pm

      Thank you Charlie, it really is yummy and a little bit goes a long way.

  6. vegeTARAian
    November 6, 2015 at 4:55 pm

    You had me at ‘bloody good’! Looks like a real winner 😉

    • Vicki
      November 9, 2015 at 4:44 pm

      I think it is and I think you’d like it too.

  7. Sammie @ The Annoyed Thyroid
    November 7, 2015 at 7:55 am

    I love a tart that lives up to it’s name! I’m not a raw dessert person per se (give me all the sugar!) but this one is totally tickling my fancy!

    • Vicki
      November 9, 2015 at 4:45 pm

      Tickled mine too, Sammie – it’s worth a try.

  8. Lauren @ Create Bake Make
    November 8, 2015 at 6:38 pm

    Ooh this does look good, I love raw desserts too. Thanks for linking up with us this week x

    • Vicki
      November 9, 2015 at 4:46 pm

      My pleasure, it’s a really yummy one.

  9. peregrinationgourmande
    December 2, 2015 at 6:07 am

    I’m really curious as desserts are the real one thing we don’t eat healthy so much… That may be adventurious woohoo! cathy

    • Vicki
      December 2, 2015 at 10:08 pm

      Yes yes give it a go, easy in the Thermomix and I think that you will like it

  10. kit@lifethroughthehaze
    June 5, 2016 at 3:41 pm

    Mmmmmmm I am totally going to give this a go when we have our next grown up dinner!

    • Vicki
      June 9, 2016 at 10:08 pm

      It’s a good one!

  11. Shari from GoodFoodWeek
    September 17, 2016 at 1:24 pm

    A friend of a friend brought a vegan peppermint cheesecake to a party, and I was a bit ‘hmmm’ at first, but it was also ‘bloody delicious’.

    • Vicki
      September 17, 2016 at 4:12 pm

      Ha! that’s funny. I can’t make this one too often because I eat most of it myself and that’s not good!!

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