Raw Chocolate Tart…
Spring is approaching and we were lucky enough to have 20 degrees here in Melbourne today! To celebrate the sun shine, I made a raw chocolate tart this morning before uni. I’ve been a little intrigued by the raw craze lately, and I think that it’s the perfect way to keep the nutrients in whole food ingredients, and also great to get creative and use a wide variety of ingredients from the pantry. (Disclaimer: I must admit, it is only an 80% raw tart, because the buckwheats are toasted.)
This tart actually doesn’t have anything unhealthy in here.. The ‘worst’ ingredient in this tart is the dried dates which have a high amount of natural sugars. And that’s not even that bad.
No gluten. No dairy. No nuts. No refined sugars. Pure SUPERFOODS, and pure LOVE.
Now you’re probably wondering what I’ve used to make this beautiful tart. For me, it is a matter of having a number of health foods in the pantry that I can experiment with. Things like coconut oil, dried dates, goji berries, shredded coconut, raw cacao. It can all get a bit expensive when you are doing a big shop for these ingredients, but as you only use very small amounts at a time, they usually last you ages. Now, remember to buy organic. There is no point in buying health foods which are packed with preservatives and random chemicals. If you are going to do it, you might as well do it right!
Enough of my ‘health’ rant, I could really keep on going all day.. Oh actually, I haven’t told you the nutritional benefits of devouring a piece of this scrumptious chocolate tart yet! First of all, antioxidants are abundant in goji berries and raw cacao, and so are healthy fats from avocado and coconut. You will get your daily fibre from bananas, coconut and dates, plus your sweet cravings will be 100% satisfied, without high and lows you get from refined sugar.
For the base:
- 1/2 cup unsweetened shredded coconut
- 15 dried and pitted dates (soaked for 15 mins in water)
- 2 tbsp coconut oil
- 3 tbsp water
- 3/4 cup buckwheat* (see note)
For the filling:
- 1 tbsp coconut oil
- 1/2 avocado
- 1 banana
- 5 dates, soaked
- 1 tbsp goji berries
- 1 tbsp chia seeds
- 2 tbsp raw cacao powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp coyo coconut yoghurt (optional)
Firstly, toast the buckwheat on a dry pan, on medium heat. Make sure to stir so they do not burn. Once lightly browned, take off the heat and let cool while preparing the tart.
In a food processor, combine the ‘base’ ingredients (excluding the buckwheat!). Place in a separate bowl and mix in the toasted buckwheat. Here we have the base.
Line a round tart tin with baking paper, and press the mixture into the tin. Make sure there is an even thickness throughout the whole base, and that the edge is just slightly higher (you can use your fingers to push the edges up against the tart tin about 0.5cm).
Using the food processor again, simply put all the ‘filling’ ingredients in, and pulse! It will become thick and gooey, this is perfect. Pour into the cake tin and spread evenly across the base, leaving a 1cm margin around the edges.
Place in the fridge for 30 minutes to let ingredients set. Carefully pop it out of the tart tin without it crumbling in your hands. Serve with fresh strawberries and a cup of green tea chai.
- Buckwheat can be substituted for nuts. use walnuts or almonds preferably.