I really adore this raw raspberry chocolate tart. It’s fairly simple to make, beautiful, easily adaptable and of course, delicious. Whenever I make this recipe, it does not last long in my house. Mostly thanks to my husband who has quite the sweet tooth. The best part about this raspberry tart is that it’s healthy enough to have with your morning coffee or tea, yet decadent enough to serve for dessert. Personally, I prefer to have a few bites after dinner for a sweet treat.
Every bite bursts with flavour between the richness from cocoa, sweetness from raspberries and maple syrup, crunch from roasted nuts, and chewy & tartness from the dried cherry almond crust. It’s completely satisfying and addicting!
Although I love the combination of these flavours, feel free to get creative with different dried fruits or nuts that you have on hand. A little organization goes a long way with this recipe; I recommend having all your ingredients ready to go before you start preparing. Smoothing out the bottom layer evenly, requires a little bit of patience. I use my fingers/hands (rubbed with coconut oil) at first to smooth the crust towards the corners of the pan and then I use a spatula (coated with coconut oil) to even it out. It doesn’t have to be perfect! You can make this tart in either a square or round pan.
Hope you enjoy these guys as much as I do!
1 cup (250 ml) dried cherries or cranberries
¼ cup (60 ml) pitted dates
1 cup (250 ml) raw almonds
½ tsp (2.5 ml) coarse salt, divided
½ cup (125 ml) raw hazelnuts
¼ cup (60 ml) raw almonds
½ cup (125 ml) coconut oil
½ cup (125 ml) cocoa powder
¼ cup (60 ml) maple syrup
2 tbsp (30 ml) almond butter
⅓ cup (80 ml) raspberries, fresh or frozen
1-2 tbsp (15-30 ml) coconut, shredded
- Optional – Roast almonds and hazelnuts for 10 minutes at 325 degrees F.
- Prepare 8″ round or square baking pan by coating the bottom with coconut oil and lining with parchment paper (coconut oil is to hold parchment paper in place). Make sure the parchment paper comes up about 2 inches/5 cm on the sides of the pan to help with removing the tart from pan later on.
- To make bottom layer, soak dates and dried cherries in just boiled water for 5 minutes.
- Meanwhile, place almonds in a food processor and blend until finely chopped (but not paste like).
- Add soaked dates, cherries and salt to food processor and blend until mixture becomes sticky.6
- Place mixture into prepared pan using hands and spatula to press evenly into pan. Tip: coat hands and/or spatula with coconut oil to avoid sticking to the mixture.
- Place the roasted hazelnuts on a clean tea towel and rub vigorously to remove most of the skins. Then roughly chop hazelnuts and almonds.
- Melt the coconut oil in a pot over medium-low heat. Once the coconut oil is melted, turn heat off and stir in cocoa powder, maple syrup, almond butter, salt and half of the nuts.
- Pour chocolate mixture into pan over bottom layer.
- Top with the remainder of the nuts, raspberries, shredded coconut, and another pinch of coarse salt.
- Place pan in freezer for at least 20 minutes.
- To remove tart from the pan, run a small knife along the edges of the pan (be careful not to cut the parchment paper). Place the bottom of the pan in a sink filled with an inch of hot water for 30 seconds. Invert the pan onto a cooking sheet and encourage it to release by tugging on the parchment paper. Place a cutting board on top of the tart and flip so the chocolate side is facing up.
- Cut into squares or wedges.
Variations and Substitutions: The dried cherries or cranberries can be substituted with a dried fruit of your choice, like apricots for example. As well, you can use other nuts, such as cashews or walnuts in place of those used here.
Dietary Considerations: Vegan, Vegetarian, Dairy-Free, Gluten-Free