Raw Vegan Dark Chocolate Tart Recipe
By Amy Rankin
This dessert packs an antioxidant punch! Plus, raw cacao can help reduce blood pressure, improve your mood (thanks to phenylethylamine) and keep you mentally alert.
What You Need
2 tbsp coconut oil, plus 1 tsp for greasing
¾ cup desiccated coconut
200g organic cacao paste (or raw chocolate)
¼ cup honey or coconut blossom nectar
1 tin coconut cream
160g to 200g fresh raspberries
¼ cup almond flakes
¼ cup coconut flakes
1/ Grease a 20cm tart dish (or 12 ramekins).
2/ Sprinkle desiccated coconut on the bottom of the dish and shake to make sure it’s evenly dispersed, covering the bottom and a little of the sides (add a bit more if necessary).
3/ Place cacao paste, honey and the two tablespoons coconut oil in a glass dish over a double boiler, heating gently to melt. Add coconut cream, stirring continuously to combine. Pour the mixture into the dish and place in the fridge to set overnight.
4/ Decorate tart with raspberries, almond flakes and coconut flakes and serve.
SERVES 12. Per serving: 1 421kJ, 18g fat (15g sat fat), 42g carbs, 40mg sodium, 7g fibre, 6g protein