“Bloody good” raw, vegan, gluten & 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.
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.
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.
Ingredients
- 75 g almonds
- 10 g raw cacao powder
- pinch salt
- 95 g medjool dates
- 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
- Line the bottom of a 20 cm spring form tin with baking paper
- Blitz the almonds until finely ground Speed 7 / 7 seconds
- 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
- 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.
- Clean the TM bowl
- Blitz all the ingredients together Speed 8 / 15 seconds then scrape sides and blitz again Speed 10 / 15 seconds.
- 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.
- 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.
- Top with berries
I have to admit I love raw desserts – and something like this I’d eat for breakfast in a heartbeat too.
It’s full of goodness so it would be a great start to the day!
Bahaha I LOVE the name of this! And yes I will certainly be trying this one out. Looks like a winner for Christmas!
Would be a good one to throw into the Christmas mix, still decadent but healthy!
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. 🙂
It didn’t even cross my mind until you said that — oops, it is bloody good though!
this looks AMAZING! ha ha love the name too
thanks Jayne it’s a good one!
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
Thank you Charlie, it really is yummy and a little bit goes a long way.
You had me at ‘bloody good’! Looks like a real winner 😉
I think it is and I think you’d like it too.
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!
Tickled mine too, Sammie – it’s worth a try.
Ooh this does look good, I love raw desserts too. Thanks for linking up with us this week x
My pleasure, it’s a really yummy one.
I’m really curious as desserts are the real one thing we don’t eat healthy so much… That may be adventurious woohoo! cathy
Yes yes give it a go, easy in the Thermomix and I think that you will like it
Mmmmmmm I am totally going to give this a go when we have our next grown up dinner!
It’s a good one!
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’.
Ha! that’s funny. I can’t make this one too often because I eat most of it myself and that’s not good!!