Chocolate Tart with Berries

I adapted this from a recipe in Raw Food Made Easy. This is absolutely fabulous, gluten-free, and all-raw, meaning nothing is cooked. Everyone, even the most skeptical of healthy foods, will love it!

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Chocolate Tart with Berries

The rich, chocolatey filling is dairy-free and made from healthy whole foods. The crust is crunchy, nutty , and gluten-free. And, guess what? Nothing is cooked!

Course

Desserts

Cuisine

miscellaneous

Prep Time

20 minutes

Passive Time

15 to 30 minutes

Servings

people

Ingredients

Crust:

• 1-1/2 cups shredded coconut (unsweetened)
• 1-1/2 cups raw macadamia nuts or walnuts or almonds
• 4 large Medjool dates
• 1 tablespoon cold water

Chocolate Mousse:

• 2 to 3 large Medjool dates
• water (for soaking)
• 1/4 cup raw honey or maple syrup
• 1/2 teaspoon vanilla
• 3/4 cup mashed avocados (1 to 2 avocados)
• 6 tablespoons raw cacao powder or unsweetened cocoa powder)
• 1/4 cup water or more if needed

Garnish:

• 1 cup strawberries or raspberries

Course Desserts Cuisine miscellaneous Prep Time 20 minutes Passive Time 15 to 30 minutes Servings people Ingredients Crust: 1-1/2 cups shredded coconut (unsweetened) 1-1/2 cups raw macadamia nuts or walnuts or almonds 4 large Medjool dates 1 tablespoon cold water Chocolate Mousse: 2 to 3 large Medjool dates water (for soaking) 1/4 cup raw honey or maple syrup 1/2 teaspoon vanilla 3/4 cup mashed avocados (1 to 2 avocados) 6 tablespoons raw cacao powder or unsweetened cocoa powder) 1/4 cup water or more if needed Garnish: 1 cup strawberries or raspberries

Instructions

For crust:

1. Process coconut and macadamia nuts in a food processor or Vitamix until coarsely ground.
2. Pit and coarsely chop dates, then add to nuts and process until the mixture resembles coarse crumbs and begins to stick together. Add water to hold together. Don’t overprocess.
3. Spread mixture in a pie pan, tart pan, or springform pan, pressing the crumbs firmly down to have an even layer on the bottom and up the sides slightly. Place in freezer while you make the mousse, at least 15 minutes.

For mousse:

1. Pit Medjool dates and soak in water for 10 to 30 minutes. Drain.
2. Place dates, honey, and vanilla in a blender or food processor and process until smooth.
3. Add mashed avocados and cacao powder, then blend again until smooth.
4. Add water and blend until creamy and fluffy. Add more water if needed to get the right consistency.

To assemble and serve:

1. Remove crust from the freezer and spread chocolate mousse evenly inside it.
2. Top with sliced strawberries or raspberries.