Chocoholics rejoice, this raw chocolate tart from Wild Food Café will satisfy all your cacao cravings.
There are very few puddings that can unite people quite the way that a chocolate tart does; creamy, rich and extremely decadent, this classic raw tart recipe from Wild Food Café is a firm favourite amongst their customers. The best thing about this recipe? It requires no cooking as is completely raw, with the only equipment needed being a blender. Simply refridgerate and serve topped with berries to add a sharpness, or edible flowers for a showstopping dessert.
Ingredients
Tart Base
85g chopped dates
40g coconut flakes
1 tbsp melted coconut oil
30g cacao powder
1/2 tbsp maple syrup
1/2 tbsp vanilla extract
Tart Filling
2 avocados
2 tbsp mesquite powder
125g coconut sugar
120g cacao powder
100g coconut oil
200ml coocnut milk
60ml maple syrup
1/2 tbsp vanilla extract
Pinch of salt
Method
Place all the base ingredients in a food processor and blend until you get a cumbly, sticky texture. Press the dough down into a 21cm (8-inch) cake tin, making sure it is as even as possible. Chil in the fridge for 15 minutes while you prepare the filling.
Blend all the filling ingredients in a food processor or high-speed blender until smooth, then transfer to the cake tin and smooth over the base. Allow to set in the fridge for six hours before serving. To serve, dust with some cacao powder, chocolate sauce, fresh edible flowers and berries.
Extracted from WILD by Joel and Aiste Gazar (Vermilion, £20) Photography by Wild Food Café Un Limited 2019.
For more chocolate recipes, why not try Alexandra Dudley‘s chocolate mousse recipe for an equally indulgent dessert; or Danielle Copperman‘s peanut caramel slice recipe.
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