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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Raw Chocolate Superfood Tart

    Raw Chocolate Superfood Tart

    16
    By Alisa Fleming on February 8, 2015 Dairy Free Desserts, Dairy-Free Recipes

    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

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingIn 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.

    4.0 from 1 reviews
    Raw Chocolate Superfood Tart
     
    Print
    Prep time
    20 mins
    Total time
    20 mins
     
    Note that the prep time does not include the patience needed while it chills!
    Author: Christine Bailey
    Serves: 10 servings
    Ingredients
    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
    • 2 cups (250g) raw cashew pieces
    • 1 tablespoon vanilla extract
    • 1 tablespoon lemon juice
    • ½ cup (100g) coconut oil, melted
    • 50g* cacao butter, melted (can subsitute coconut butter)
    • 1 teaspoon maca powder
    • ⅓ cup (120g) coconut syrup, honey or maple syrup
    • 100ml (about 7 tablespoons) pomegranate juice or coconut water
    • ¾ cup (60g) raw cacao powder
    Instructions
    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.
    Notes
    *Since cocoa butter is quite solid at room temperature, it's best to measure by weight. But it's about ¼ cup when melted.
    3.2.2925
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    16 Comments

    1. Joanne Utke on October 4, 2021 9:57 pm

      I am definitely trying this asap. I love chocolate!

      Reply
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    8. Sonjia Edwards on April 6, 2015 12:07 pm

      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.)

      Reply
      • Alisa Fleming on April 6, 2015 4:16 pm

        Good news, I’m elated to hear that it worked so well without a food processor or high speed blender!

        Reply
    9. Shirley @ gfe & All Gluten-Free Desserts on February 9, 2015 6:27 pm

      Oh, how I’d love a slice of that! It would make such a divine dessert for a girlfriends’ dinner!

      Shirley

      Reply
    10. Brandon @ Kitchen Konfidence on February 9, 2015 7:27 am

      Gorgeous photos! And I’m sure this tastes just as good as it looks 🙂

      Reply
    11. Lauren @ Wicked Spatula on February 9, 2015 5:38 am

      This is AWESOME! I need the whole thing in front of me right this second. Love, love, love it! It’s definitely going on the menu after this Whole 30 is over.

      Reply
    12. Savina on February 9, 2015 3:29 am

      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!

      Reply
      • Alisa Fleming on February 9, 2015 8:02 am

        Hi Savina, it is a Peruvian tuber that is dried, powdered, and used quite a bit like an herb. Here are varieties of it – http://amzn.to/1KAuKhq – If you can’t find it in your local area, it can be omitted.

        Reply
    13. Michelle@Healthiersteps on February 8, 2015 7:34 pm

      I love raw pies and this one looks absolutely delicious!

      Reply
    14. kristy @ the wicked noodle on February 8, 2015 1:45 pm

      This looks absolutely AMAZING!! What a gorgeous tart and the photos are stunning!!

      Reply

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