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Raw Vegan Chocolate Pudding Tart with Coconut Cream and Goji Berries

This raw vegan chocolate pudding tart is perfect for any special occasion. Every chocolatey bite leaves a hint of coconut and a little explosion of goji berries in your mouth. It's a great party pleaser.

Raw Vegan Chocolate Pudding Tart with Coconut Cream and Goji Berries

This Recipe is :

Dairy FreeRaw VeganVegan



  • 1 cup walnuts
  • 1 cup dates

Chocolate pudding

  • 1 avocado
  • 2 tablespoons coconut oil
  • 2 tablespoons coconut nectar (or date paste)
  • 2 tablespoons cacao powder
  • 1 teaspoon vanilla extract
  • Pinch of Himalayan salt
  • 1/4 cup nut milk, as needed




  1. Pulse the walnuts into powder then add the dates until it all begins to stick together.
  2. Press into a lined tart tin (mine was about 8 inches) and put in the fridge.

Chocolate Pudding

  1. Blend all the ingredients together in your food processor until smooth and thick.
  2. Spread evenly into your crust.
  3. Make the coconut cream, spread it on top of the pudding layer, and put back in the fridge overnight.
  4. Serve with goji berries, coconut flakes and cacao nibs.


The coconut cream can be found from Oh She Glows!


ChocolateCoconutGoji BerryRaw Cacao




I am 19 and have been blissfully vegan for over two years. On my blog – This Rawsome Vegan Life – I share my own recipes and experiences in the raw food lifestyle. I believe food is love, love is happiness, and happiness depends on health. I am proud to be vegan; each day is a new adventure and I always feel wonderful about how I’m affecting the planet. EAT RAW. LIVE LONG. BE SEXY.



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To make the crust: put the oats and almonds into a high speed blender and blend until it turns into a thick, slightly crumbly paste. If needed or desired, add a little maple syrup, then press into two tartlet molds or whatever shapes/molds you like. Put in the fridge. To make the lemon coconut cream: put the coconut and cashews into your high speed blender and blend until it turns into a thick paste/butter. Stir in a 1/4 cup lemon juice and the maple syrup until evenly combined (or blend it in). If you'd like more lemon flavour, add more lemon juice! I like mine quite tart - no pun intended, seriously - so I used a full 1/2 cup. Spread this mixture evenly into your crusts, then let them sit in the fridge overnight or for at least a couple hours so the flavours can get to know each other. Garnish with mint, basil, lemon zest, maple syrup or whatever else you like! Life is good!

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10 comments on “Raw Vegan Chocolate Pudding Tart with Coconut Cream and Goji Berries”

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Karen Nyreen
1 Years Ago

Yes, Please.

Marissa Woolsey
1 Years Ago

Mary Halunka

Peggy Hagwood
1 Years Ago

i'll have to try this

Amanda Labbad
1 Years Ago

Jakleen Labbad

KittenBaca Brown
1 Years Ago

That looks Yummy!!! :D <3

Marjorie Marshall
1 Years Ago

That's awfully rude.

Unprocessed People
1 Years Ago


Misty Thompson
1 Years Ago


Constance McQuoid
1 Years Ago

it looks half disgusting

Joey Harvey
1 Years Ago

Chelsea Chonies


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