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Raw Chocolate Tart – The Wild Way

Raw Chocolate Tart – The Wild Way

Chocolate. Cake. Avocado. Combine all those together and you get something truly magical. Alchemical. Something that has a power not only to nourish and satisfy, but also uplift and expand. Used wisely and with a heart (a.k.a. not as an every day meal replacement, but as an uplifting bite of deliciousness, whenever our intuition calls).

It also happens to be a version the most popular dessert at Wild Food Cafe. For a reason.

We taught hundreds of students at our Raw Food & Wellbeing Immersions on how to make one of these bad boys at home. And now we are sharing it with you.

raw chocolate tart

Ladies and Gentlemen. This is your special, decadent treat. Meet the nut-free chocolate tart. (Needless to say, it is all-plants, vegan, gluten-free, soy-free and just downright delicious).

Ingredients

Base

11⁄2 cups almonds or coconut chips

1 cup dates (or chopped up figs, or any dried fruit except goji berries)

3 tbsp coconut oil melted
2 tsp vanilla extract
2 tsp cinnamon
1⁄8 tsp salt

Method

Blend all ingredients in a food processor (the final texture is up to you) and press into a spring form cake tin. Place a cake tin in a fridge or freezer for 10 – 15min or while you get your filling ready.

Cake filling
1 avocado
50g cacao powder – (buy it here)
25g lúcuma
pinch of salt
1 tsp vanilla
40g coconut oil (melted)
60g coconut sugar
3⁄4 cup of almond milk
50g creamed coconut (melted)

Method

In a food processor blend the avocado until smooth, then add all other ingredients. Pour mixture over the base and leave to set in the fridge. Decorate with fresh raspberries or cacao nibs.

Enjoy!

With Celebration & Appreciation,

Joel & Aiste

 

 

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