Raw Double Chocolate Tart: 


 For the base: 

1 cup of raw almonds

 3 tablespoon of raw cacao powder

 10-12 medjol dates depending on the size

 1 tablespoon of Raw Health Coconut oil

1 heaped tablespoon of Raw Health Chia Seeds

1 tablespoon of Raw Health Acacia Honey

 For the chocolate filling:

 1 can of full fat coconut milk chilled in the fridge the night before (very important, please don’t skip) 

70 gr of Raw Health dark chocolate 

3 tablespoons of Raw Health Acacia Honey

 A splash of vanilla extract

 Optional decorations:

 About 30 gr of melted dark chocolate to drizzle on top

 Fresh berries of your choice

Edible flowers



In a food processor place almonds, chia seeds and cacao powder and blitz for a minute or so until you get a crumbly flour consistency. Add the pitted dates, honey and the coconut oil and blitz again until a sticky dough starts to form.

Grease the tart case with a bit of coconut oil. Remove the mixture from the food processor and with your fingers press it down evenly onto the cake tin. Place the tart in the freezer while you are making the filling.

For the filling scoop out the solid part of the coconut milk which it normally at the top of the tin. DON’T use the water, you only want to use the solid, creamy part (you can use the water for smoothies or curries).Pour it into a pan on a low heat, add the chopped dark chocolate and gently let it melt. Add the honey and the vanilla essence. Keep on stirring until you have a silky and smooth mixture.

Remove the tart from the freezer. Pour the chocolate mixture on top of base. Place the tart back in the freezer and let it set for at least 2 hours.

Remove them from the freezer half an hour before serving. To make it easier to pop the tart out of its case just hover it over a bowl or boiling water. Drizzle the cake with some melted dark chocolate and decorate with fresh berries and flowers of your choice. Enjoy!

Store any leftover in the freezer for up to 7 days.

Windmill products used in this recipe