Buffy-Ellen Gill’s chocolate raspberry tart
Buffy-Ellen Gill is the founder of Be Good Organics, a plant-based whole foods blog, community and store. She loves to create and photograph plant-based recipes you can make at home and she’s shared this amazing dessert recipe with us. Free from dairy, gluten and refined sugar, this tart is an indulgent treat but it’s all not difficult to create.
Here’s how it’s done:
1 and a 1/2 cups of almonds*
1 cup of dates
3 tbsp of cacao powder
1/2 tsp vanilla extract
Pinch sea salt
1 tbsp cacao butter (melted)
1 and a 1/2 cups of cashews (soaked 2hrs, rinsed & drained)
1 and a 1/2 cups of raspberries (fresh, or defrosted from frozen)
1/4 of a cup of coconut nectar
2 tsp of vanilla extract
A pinch of sea salt
1/4 of a cup of coconut oil (melted)
1/4 of a cup of cacao butter(melted)
1/3 of a cup of cacao powder
Extra raspberries to top and chocolate drizzle if desired (1/4 of a cup of cacao powder, 1/4 of a cup of coconut oil and 2 tsp of coconut nectar.
* If you have time, try soaking and dehydrating the nuts, for optimal nutrient absorption and digestion. Otherwise you can just use raw. Brazil nuts also taste amazing in the base, or use sunflower seeds for a more affordable option.
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
1. Blend all the base ingredients in a food processor until chunky like a breadcrumb, so that it sticks together between your fingers but still has some nice texture to it.
2. Pour into your tart tin (a French fluted one with a removable base) that’s lined with clear wrap (biodegradable if you can find it!). Press the base in and up the edges, moving around the sides with your palm, thumb and fingers to get a nice even thickness on all sides. Pop the base in the freezer while you prep your filling.
3. Blend all your filling ingredients except the cacao butter and cacao powder in a blender until super creamy and smooth. Then add in the cacao butter and blend again, and finally add in the cacao powder and blend til combined. Remove your tart shell from the freezer and pour in the filling, smoothing out the top with a spatula. Then place in the fridge overnight to set.
4. This tart will keep in the fridge for up to a week, or you can freeze in a sealed container (whole or sliced) for up to two months. You are going to love it!