Chocolate and raspberry tarts

Kristy Celoni Dessert, Snacks
Chocolate and raspberry tarts
Serves 8
A delicious raw food dessert.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. Base;
  2. ½ cup almonds
  3. 1 cup coconut
  4. 1 tablespoon coconut oil
  5. 6 dates
  6. pinch salt
  7. Chocolate ganache;
  8. 2 avocados
  9. 1/2 cup cacao
  10. 1/2 cup maple syrup
  11. 1 tspn vanilla
  12. 4 dates soaked
  13. Raspberry Topping;
  14. 1 1/2 cups rasberries
  15. 1 tablespoon beetroot powder or beetroot juice (Bioglan) Optional
  16. 1 table spoon Acai + Berry Powder (Bioglan) Optional
  17. 2 tablespoons Chia seeds
  18. 2 dates soaked
Instructions
  1. Soak 6 dates with chia seeds in hot water for 15 minutes (remember to remove 2 for topping).
  2. Combine all ingredients for base in food processor and mix until well combined.
  3. Press into tart tins or 20cm pan lined with baking paper.
  4. Place in fridge to set.
  5. Combine all ingredients for chocolate ganache in food processor and blend until smooth.
  6. Spoon mix on top of base, smoothing top to form an even layer.
  7. Blend ingredients for top layer until smooth and spoon an even layer over top of chocolate mix.
  8. Leave in fridge to set for an hour.
Notes
  1. I have made this as small tarts or in a cake tin as one large cake.
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