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Raw choco-nut tart


Serves: 16
timePrep time: 20 mins
timeTotal time:
Raw choco-nut tart
Recipe photograph by Dan Jones

Serves: 16
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
405Kcal
Fat
29gr
Saturates
17gr
Carbs
28gr
Sugars
25gr
Fibre
4gr
Protein
6gr
Salt
0.1gr

Pippa Kendrick

Pippa Kendrick

Pippa is author of The Intolerant Gourmet and Free-From Food for Family and Friends. She is dedicated to producing delicious food that just happens to be free from wheat, gluten, yeast, egg, dairy and/or soya.

See more of Pippa Kendrick’s recipes
Pippa Kendrick

Pippa Kendrick

Pippa is author of The Intolerant Gourmet and Free-From Food for Family and Friends. She is dedicated to producing delicious food that just happens to be free from wheat, gluten, yeast, egg, dairy and/or soya.

See more of Pippa Kendrick’s recipes

Ingredients

For the base
  • 125g desiccated coconut
  • 60g pecans
  • 65g blanched almonds
  • 150g pitted Medjool dates
  • a pinch of sea salt
  • 50ml coconut water or water, as needed
For the chocolate filling
  • 150g raw cacao powder
  • 500ml agave syrup
  • 200g coconut oil

Step by step

Get ahead
The finished tart can be kept in the fridge for up to 2 weeks or frozen for up to 2 months.
  1. Use clingfilm to line a 20cm round cake tin with a removable base, laying it as smoothly as possible. Next, put 100g of the desiccated coconut into a food processor with the nuts and pulse until you have a fine breadcrumb consistency. Add the dates and a pinch of sea salt and continue to pulse, then add a little coconut water or water, pulsing as you go, until the mixture combines and pulls together. You can add the remaining water if you think the mixture isn't holding together, but don't let it become too wet.
  2. Transfer the mixture into the cake tin and press down lightly with your fingers to spread it over the base, then use the back of a spoon to smooth it out evenly. Chill while you make the topping.
  3. Place the cacao powder, agave syrup and coconut oil in a blender or food processor. Blitz until you have a completely smooth, creamy filling – this may take a few minutes. Pour the chocolate filling over the base of the tart, level the top with the back of a spoon and sprinkle over the remaining coconut. Place the tart in the fridge to set for at least 3 hours before serving.
  4. When ready to serve, remove from the tin. Run a large knife under the hot tap before slicing the tart and repeat for every slice to ensure you have smooth, clean pieces.
Chef quote
This really is a serious pudding: velvety in texture, incredibly delicious and completely raw. This no-bake, luscious chocolate and coconut tart is very simple to make but delivers maximum impact. If you can't get hold of any raw cacao powder then you can just use a good-quality refined version, it won't take away from the flavour of the tart and it will be just as decadent. Be warned, this is so rich that a little goes a long way; you only need a tiny sliver, but it keeps well in the fridge or freezer.

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