Raspberry Chocolate Tart

This bright raspberry filling cradled in a crumbly mixture of nuts, cacao and dried fruit is effortlessly creamy, despite its dairy-free label. Homemade chocolate leaves adorn the tart’s surface for a stylish finish and salute to rustic flair. For color that pops and flavor worthy of a cult-following, this raw dessert deserves your devotion. 

Tart Base:  

  • 1/2 cup raw walnuts
  • 1/2 cup raw pecans 
  • 2 tablespoons 100% raw cacao powder 
  • 1 tablespoon organic chia seeds
  • 3/4 cup medjool dates, pitted and chopped coarsely 
  • 1 tablespoon filtered water 

Raspberry Filling:

  • 1 cup raw cashews, soaked in water overnight and drained (directions below) 
  • 1/4 cup filtered water 
  • 1/2 teaspoon Pink Himalayan or Celtic sea salt 
  • 1 teaspoon organic vanilla extract 
  • 3 cups organic raspberries 

Chocolate Leaves: 

  • Magnolia tree leaves, washed and dried 
  • 1/2 cup organic, unrefined coconut oil, melted
  • 1/2 cup organic 100% raw cacao powder 
  • 1/4 cup organic maple syrup 
  • Pinch of Pink Himalayan or Celtic sea salt 

Equipment: 

  • Food processor 
  • 12-inch tart pan, with removable bottom
  • Blender

Instructions: 

Prep: 

Place the cashews and 1/2 teaspoon salt in a large bowl and cover with water, letting the nuts sit uncovered, overnight. If this step is forgotten, pour boiling water over the nuts and let them sit for 1 hour.  Rinse and drain the nuts. 

Crust:

To make the crust, add the walnuts, pecans, raw cacao, and chia seeds to the food processor and blend into a fine meal.  Add the dates and pulse until fully incorporated. To further bind the mixture, add 1 tablespoon of filtered water and pulse. Press the mixture evenly into a 12 inch tart mold and refrigerate.

Filling: 

Blend the drained cashews and fresh water in a high-powered blender until the nuts break down. Add the salt, vanilla extract and raspberries. Blend until the mixture is completely smooth and thick, scraping down the sides as needed to avoid a nut-butter build-up. Spread the raspberry cashew cream across the surface of the tart crust and return to the refrigerator. 

Leaves (optional): 

Wash, dry and refrigerate the leaves on a lined baking sheet. Mix the coconut oil, cacao, maple syrup, and salt together until fully blended. Remove a leaf from the refrigerator and, using a small knife, gently paint the chocolate on the bottom of the leaf, careful to keep the layer smooth and even. Return to the refrigerator. Replicate for each leaf. Once the chocolate has hardened completely, gently peel back each leaf and arrange the chocolate mold on the tart. 

Storage: 

Store in tart in the refrigerator until ready to consume. The tart is best consumed within 2 days. 

Leave a Reply