July 7, 2017






Yield - x2  9cm tarts 







For the filling 


1 cup raw cacao powder

1 cup coconut milk

1½ cup raw cashews

¼ cup raw honey 

1 tsp. vanilla extract

1/4 tsp. vanilla powder

½ tsp. sea salt

2 Tbsp. coconut yoghurt 



For the crust 


1½ cups raw cashews

1 Tbsp. finely ground coffee

2 tsp. raw cacao powder

¼ tsp.  sea salt

2 Tbsp. coconut oil

½ Tbsp. maple syrup




Soak the cashews in water for 1 - 2 hours.  Soaking the cashews makes for a creamier & smoother filling.


Meanwhile prepare your moulds.  For this I just use acetate plastic, and cut & shape it into circles with the diameter of 9cm. Secure it with sticky tape and place these to one side on a tray, that will fit easily into your fridge.






To make the crust 


Drain your cashews and add to the food processor, combine the rest of the ingredients and pulse until it is finely ground and starts to form a ball.





Press the crust mixture into the bottom of the moulds, so that you have a 1cm thick crust. Set aside.





For the filling


Combine all of the ingredients in a food processor, apart from the coconut yoghurt and blend until completely smooth.





This could take a few minutes, be patient.  You want your filling to be smooth and silky as possible. 





Then divide the mixture into two separate bowls. Add the coconut yoghurt to the one bowl and mix to combine. This helps you achieve a lighter mixture in colour, so you can create the two toned ombre effect for the tart.


Fill the moulds with the two different mixtures and place in the fridge for 12 hours or preferably overnight. The firmer the better, for when you unmould the tarts & decorate.



Once the tarts have set, cut away the acetate plastic and gently peel it away from the tart.  If you damage the tart, do not fear!  Heat a small palette knife under hot water (dry the knife) then smooth the tart around the sides.


Decorate and serve chilled.


The topping ideas for this tart are endless, thanks to the amazing healthy treats found online at Faithful to Nature.  These are the options I went with to decorate the tart, in summer I would celebrate fresh berries with some coconut whip.


Granola Snack - Berry Blast 

Cacao Nibs 

Dark Chocolate Coconut Chips 

Sunflower Seeds 

Salted Chocolate Cashew Nuts 

Moonbean Macaroon

Chocolate Macaroon 

Honest Chocolate 


















Today we celebrate World Chocolate Day!  I have never quite understood people who don't adore chocolate, but each to their own.  Together with Faithful to Nature, I decided to honour raw chocolate in a form of a healthy but moreish tart.  If I had only known about the beauty of raw food when I was cooking as a private chef! It is so quick, easy & yields great results with often only the simple use of a powerful food processor.  I was overjoyed with the result of this tart - smooth, bitter yet a faint sweetness comes through from the honey and the coffee cashew nut base offers the perfect crunch.  I would easily say this will be my new go-to Chocolate Tart recipe. Happy Raw Creating! 



This post was made possible by Faithful to Nature



Photos by Timothy Bowles

Styling & Editing by Megan Kate Swan


Find the printable version of the recipe here.


Source: Adapted from With Food & Love.



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