Vegan Choc Tart

Posted by Romy Lawson on


• 1 cup raw cashews
• 1 cup raw macadamias
• 8 pitted medjool dates
• 4-5 tablespoons Rice malt syrup

• 1 can full-fat coconut cream
• 250g dark chocolate drops
• 1/3 cup raspberry preserve (100% fruit- St. Dalfour is the brand we used)

• Flaked coconut 
• Cacao nibs
• Fresh berries (optional)


Line a round tin with baking paper 

In a food processor- add nuts and pulse until they are in small pieces

Add dates and rice malt syrup and blitz together 

Place dark chocolate in a bowl 

In a small saucepan, bring coconut cream just to a boil. Pour hot coconut cream over chocolate and whisk until smooth and creamy. 

Add in raspberry preserve and stir. Pour the filling into the prepared crust.

Add any toppings and place the tart in the refrigerator for a couple of hours or overnight before serving



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