Raw Chocolate Superfood Tart


How about a Valentine’s Day delight that’s truly good for the heart! This chocolate superfood tart recipe is made purely with nutritious, whole food ingredients, and was share with us by Christine Bailey. Christine is an award-winning nutritionist, chef and author who specializes in allergy-free cooking and runs cookery demos and hands on courses throughout the UK.

Raw Chocolate Superfood Tart - This recipe is packed with healthy whole food ingredients, yet is unbelievably decadent. Dairy-Free, Gluten-Free, Vegan, and Paleo

In addition to the recipes shared on her website (ChristineBailey.com), Christine has written several cookbooks, including Supercharged Juice & Smoothie Recipes and The Functional Nutrition Cookbook. She has expertise in various special diets and gut healing protocols including paleo, gluten- and grain-free, dairy-free, GAPs, SCD, and FODMAPs. This Chocolate Superfood Tart is just a sampling of the wholesome goodness that emerges from her kitchen:

Rich and indulgent, this is an amazing Chocolate Superfood Tart – perfect for a special occasion, including Valentine’s day. Each delicious, energizing bite is crammed with an array of healthy foods and plenty of protein. It can be served frozen or simply chilled, and if you cannot get hold of cacao butter, coconut butter is a suitable substitute.

Chocolate Superfood Tart

Special Diet Notes: Raw Chocolate Superfood Tart

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, optionally vegan / plant-based, vegetarian and paleo.

Raw Chocolate Superfood Tart
Prep time
Total time
Note that the prep time does not include the patience needed while it chills!
Serves: 10 servings
For the Crust
  • 1 cup (125g) pecans
  • scant 1 cup (100g) walnuts
  • 2 teaspoons ground cinnamon
  • 1 cup (125g) raisins
  • 2 tablespoons coconut oil
  • 2 teaspoons maca powder
For the Chocolate Filling
  1. For the crust, pulse all ingredients in a food processor until they bind.
  2. Press into a 20cm/8-inch spring form cake tin and place in the fridge to set.
  3. For the filling, blend all the ingredients in a blender until smooth and pour on top of the base.
  4. Freeze for 2 hours to firm up then place in the fridge until ready to serve.
  5. Decorate with berries to serve.
*Since cocoa butter is quite solid at room temperature, it's best to measure by weight. But it's about ¼ cup when melted.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  4. Sonjia Edwards on

    I made this pie for Easter. Since I don’t have a food processor I used my Magic Bullet blender. I didn’t think the pie would turn out very well as it really seemed like too much for my MB blender – but I was so wrong – THIS PIE WAS FANTASTIC! It is rich and decadent. I had it for breakfast with coffee the next day and it is still absolutely delicious. I would like to know the nutrient value and calories per slice, because I want to eat it every day but probably shouldn’t. (Oh, and using the magic bullet – I blended small batches of the crust at a time and then used my mixer on the filling as it was too much for the blender.)

  5. Hello from Italy 🙂 I fell in love with this Amazing tarte and I would love to try to make it. I have one question: what is maca powder and what I could substitute it with? Thanks a lot!

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