Yep, this raw chocolate tart takes all of about five minutes to throw together – not including the time it takes to freeze. A sweet and nutty crust is topped with a creamy cashew chocolate filling. Goji berries also add a fun texture and tang to complement the sweetness. You will love having this in your freezer for when you’re craving chocolate or have a sweet tooth. Seriously, though, this raw chocolate tart is a really easy dessert. What a wonderful world we live in!

5-Minute Raw Chocolate Tart [Vegan, Gluten-Free]

$2.99
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Serves

8-10

Ingredients

For the Crust:

  • 1 cup almonds
  • 2 tablespoons coconut oil
  • A splash of agave nectar
  • 2-3 soaked dates
  • 1 tablespoon cacao powder

For the Filling:

  • 1 1/2 cups of soaked cashews
  • 1/2 cup, plus 2 tablespoons water
  • 1/2 cup, plus 2 tablespoons agave nectar
  • 1/2 cup coconut oil
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon Himalayan pink salt
  • 1 cup raw cacao powder
  • 2 tablespoons carob powder
  • A handful of goji berries

Preparation

To Make the Crust:

  1. Blend nuts first then add other ingredients. I often mix by hand at the end to make sure its all combined. Press into form and refrigerate or freeze.

To Make the Filling:

  1. Blend everything until creamy and smooth. Sometimes it needs a little extra water so just check if it's too thick. It should pour into base easily. Freeze for at least 3 hours or overnight, then refrigerate.

Nutritional Information

Total Calories: 3884 | Total Carbs: 332 g | Total Fat: 252 g | Total Protein: 78 g | Total Sodium: 1736 g | Total Sugar: 203 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Judy Moosmueller

See My Recipes

Hi, I am Judy. Food is one of my greatest passions, and I love how it magically connects people. With my blog, Beetroot In My Cake, I want to give inspiration and awareness for simple but healthy whole foods and a holistic lifestyle that nourishes body and spirit. It’s important to me to have fun in the kitchen, experiment, and always eat with joy and gratitude.

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