Raw Chocolate Tart
raw chocolate tart
There are few ingredients that I love more than chocolate. And anything with pure cocoa powder just gives me sweet chills. My life is filled with cravings for different tastes and today I was anxious for this healthy yet rich raw chocolate tart. I saw a recipe at my local Whole Foods made by one of their recipe specialists and I couldn’t resist.
Best part about this recipe is that it is naturally sweetened with dates. The walnuts provide moisture and the cocoa powder the ultimate chocolate attack.
I tasted for cocoa powder strength as I added it to the mix and I could have gotten away with eight tablespoons rather than ten as the recipe calls for. But I went all the way with the ten and it made the taste more intense.
Initially I thought a tablespoons of the vanilla would make everything too strong but it was actually a necessary addition to bring out the taste of the chocolate even more so.
Best to chop the dates well so that you have less scraping time down the sides of the food processor bowl.
The chocolate mix is really a dough. It is thick and your could probably make cookies out of it. Hmm. I think I will try that next time.
Press the dough into the tart pan and chill.
Sprinkle crushed pistachios and you have a super sinful chocolate tart
- 2 cups raw walnuts
- 2 cups packed pitted and roughly chopped dates
- 10 tablespoons unsweetened cocoa powder
- 1 tablespoon pure vanilla extract
- 2 tablespoons crushed pistachios
- Soak walnuts in cold water for 4-6 hours (or overnight)
- Line a 9-inch tart pan with unbleached baking parchment paper
- Drain and place walnuts in a food processor and pulse until chopped
- Add dates and pulse to chop stopping frequently to scrape down the sides
- Add cocoa powder, vanilla and process until mixture is almost smooth and scraping down the sides as needed to keep mixture moving (the mixture will form a ball similar to a dough with small pieces of walnuts and dates
- Transfer chocolate dough to tart pan and press evenly with wet fingers
- Chill for 2-4 hours
- Sprinkle chopped pistachios
- Transfer tart to plate or cut slices in place
- Sprinkle with crushed pistachios and serve
- Store in refrigerator until ready to serve
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Hi Tabatha! Girl, you know if it’s a raw and chocolate recipe, it’s right up my alley! Don’t you just love the simplicity of raw desserts? The pistachio topping is perfect too!
Lol! So funny Karielyn since I was thinking about you yesterday while photographing the tart and wondering whether you would like this!
[…] took Tabitha’s original “Raw Chocolate Tart” recipe and made them into […]
Truffles look awesome Karielyn!
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Thanks Karielyn for linkback and the nice complement! Love Goji berries and hazelnuts. Truffles must be divine!