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Raw Chocolate Tart




  • 180 grams medjool dates, pre-soak 20 mins
  • 180 grams almonds, (or walnuts/macadamia nuts/pecans/combo
  • 50 grams organic flaked/desiccated coconut


  • 3 ripe avocadoes
  • 75 grams cacao powder, (or good quality cocoa)
  • 100 grams coconut oil
  • pinch celtic/himalayan sea salt
  • 40-70 grams coconut nectar/ maple syrup/ agave nectar

Recipe's preparation

  1. Line the base of a spring-form tart tin with baking paper and set aside.

  2. BASE
  3. Place all base ingredients into TM bowl and mix 15 sec/speed 8.


    Scrape down sides of bowl and mix again 5-10 sec/ speed 7.


    Spread base mixture into tart tin, pressing in firmly to the edges of the dish. Smooth over with the back of a spoon.

  5. Place avocadoes, cacao, coconut oil, salt and 40g of coconut nectar into TM bowl and blend 30 sec/speed 4.


    Taste for sweetness and add more coconut nectar til your desired sweetness then blend 10 sec/speed 4.


    Spread filling mixture over base, spreading evenly and smoothly out to the edges of the tin.


    Top with frozen raspberries then place on a flat surface in the freezer for minimum 3-4 hours.



    Slice and eat!


Accessories you need



The flavour is sweeter when eaten with the base, so remember this as you sweeten the filling- it is often nicer a little bitter as the raspberries and dates balance it out. You can top with coconut flakes instead of raspberries, your choice of mixed berries, or blend raspberries for 10 sec/speed 5 in TM bowl and spread over the top. So healthy you can eat it for breakfast tmrc_emoticons.;)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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