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.
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.
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.
- 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
- 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
- For the crust, pulse all ingredients in a food processor until they bind.
- Press into a 20cm/8-inch spring form cake tin and place in the fridge to set.
- For the filling, blend all the ingredients in a blender until smooth and pour on top of the base.
- Freeze for 2 hours to firm up then place in the fridge until ready to serve.
- Decorate with berries to serve.
14 Comments
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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.)
Good news, I’m elated to hear that it worked so well without a food processor or high speed blender!
Oh, how I’d love a slice of that! It would make such a divine dessert for a girlfriends’ dinner!
Shirley
Gorgeous photos! And I’m sure this tastes just as good as it looks 🙂
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.
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!
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.
I love raw pies and this one looks absolutely delicious!
This looks absolutely AMAZING!! What a gorgeous tart and the photos are stunning!!