Rich Chocolate Tart


This beautiful rich chocolate tart has a delicious sticky nut base and topped with a creamy filling.



  • 1/2 cup roasted cashews

  • 1/2 cup roasted almonds

  • 6 medjool dates, pitted

  • 1/2 cup cacao powder

  • 1/4 cup maple syrup

  • 1 tbs almond butter


  • 1 cup vanilla coconut yoghurt

  • 1/2 cup coconut cream

  • 100g cacao butter, melted

  • 3/4 cup cacao powder

  • 1/4 cup coconut sugar

  • 1/4 cup maple syrup

  • A good pinch of salt


  1. Prepare your base by processing nuts to a fine crumb.

  2. Add medjool dates and process until dates are broken down.

  3. Add remaining ingredients and continue processing until nice and doughy. Mixture is quite sticky.

  4. Press into a lined cake tin and pop in freezer while you prepare filling.

  5. Process all filling ingredients, except cacao butter, until well combined.

  6. Add melted cacao butter. Process until it is just blended in.

  7. Pour over base layer.

  8. Top with your choice of toppings. I loved pressing the edges with roasted almond slivers, roast peanuts, coconut shreds, frozen raspberries, dried cranberries, and black sesame seeds (they make a beautiful toasted crunchy addition and are delicious with all that chocolate-y goodness).

  9. Freeze until just set. Remove from tin and cut into pieces before placing back in the freezer.

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