Raspberries and chocolate are a classic combination. This is a full-on raw chocolate tart to be shared with your love.  

INGREDIENTS

Chocolate Crust

Makes 2x3 small or 1 x 9 inch tart

60g walnuts, dry
60g pecans, dry
112g cacao powder
6 tablespoons coconut sugar
Pinch sea salt
1 teaspoon vanilla extract
4 tablespoons melted coconut oil

Chocolate Ganache Filling

130g cashews
60ml almond milk
60ml maple syrup
75g cacao powder
1 teaspoon vanilla extract
Pinch sea salt
35g melted cacao butter

Fresh raspberries

METHOD

Soak the cashews in cold water for at least 2 hours or preferably overnight in the fridge.

Line the tart tin with cling film, this makes it easier to remove the tart when chilled.

To make the crust: Grind the nuts into a fine flour and add these to a large mixing bowl. Add the cacao powder, coconut sugar and sea salt and mix until well combined. Add the vanilla, stir and finally add the melted coconut oil. Mix until it forms a dough. Press the dough into the tart tins to form a crust, ensuring that it is pressed in well to get into the corners. Chill until firm.

To make the filling: Drain the soaked cashews and rinse well under cold running water. In a high speed blender, whizz together the filling ingredients until smooth, adding the melted cacao butter last. Pour the filling into the crust and chill until set.

Top the tart with fresh raspberries just before serving.

The tart crust and filling once assembled (and before the raspberries are added) will keep in the freezer for 2 months for the refrigerator for 3 days.

If you absolutely LOVE raw food and would like to create a romantic menu you will fall in love with, take a look at the Raw Food Love masterclass. On the menu is King Oyster Scallops, Bang Bang Noodles, Cacao, raspberry and passion fruit torte, Raspberry rose crush and Red velvet 'hot' chocolate. Either cook-a-long or watch the class, download the materials and make the menu after.

If you would like to bring the raw food restaurant experience to your family and friends (with no dehydrator required), look at the Simple Entertaining masterclass. Over two ‘real time’ lessons, this masterclass will lead you step by step through preparing a mouth-watering three course menu (pictured below).

First: Cream of broccoli soup
Second: Celeriac linguine, sun dried tomato pesto, truffle cream, fermented pickled shiitakes, tangy marinated mushrooms, olive crumble
Sweet: Dark chocolate coconut milk chocolate ganache, raspberry ice cream

This is a recording of a previous live ‘zoom’ masterclass.