Nut free raw chocolate tart – plant based, healthy and delicious

A delicious tart made with just a few ingredients and bursting with natural organic goodness such as sunflower and pumpkin seeds, juicy medjool dates and organic cacao. Nut free and bursting with the added benefit of vitamin and minerals

A special occasions always calls for my hubby Julian’s chocolate tart so when we celebrated our recent wedding anniversary this was a perfect time for Julian to head to the feeling wholesome kitchen.

Not just delicious, plant based, nut free and made with love, it is also full of natural plant based benefits:

Sunflower seeds – rich in vitamin E, fibre, antioxidants and protein
Pumpkin seeds – high in magnesium, antioxidants, fibre and a omega 3 and 6 fatty acids
Medjool dates – a good source of potassium, magnesium, vitamin B, fibre and also antioxidants
Cacao – dense in magnesium, iron, rich in antioxidants, potassium and zinc
Organic rolled oats – a powerhouse of soluble and insoluble fibre, essential minerals such as iron, magnesium, selenium and manganese.

Recipe Ingredients – use all organic if possible:
Base
40g pumpkin seeds
40g sunflower seeds
7 pitted medjool dates
3 tbsp coconut oil
Half cup rolled oats
2 tbsp raw cacao

Filling
5 pitted medjool dates
2 tbsp coconut oil
4 tbsp raw cacao
4 tbsp thick coconut cream or 45g coconut butter

Optional 1 tbsp maple syrup
Small sprinkle of sea salt flakes to top

Step 1
Toast all the seeds for the base in a dry frying pan until they start to pop.
Soak the dates for the filling in a bowl of warm water for 10 minutes and set both aside.

Step 2
In a food processor blend all the ingredients for the base together, except for the seeds, until crumbly.
Add the seeds at the last moment and blitz for a few moments until combined though still crunchy or longer if you like small chunks.

Step 3
Press the mix into a 20 cm round tin, we use a silicone tin and create a slightly thicker crust up the side of the tin pressing down the base to be tightly formed then transfer to the freezer for 30 minutes.

Step 4
Drain the dates for the filling, reserving the dates soaking water.
Place all the ingredients for the filling in a clean food processor with 4 tablespoons of date soaking water and blend on high speed for a few minutes until completely smooth, thick & creamy.

Step 5
Remove the base from the freezer and spread the filling onto the base, smoothing the top and adding a light sprinkle of sea salt flakes if desired.

Place in the fridge for an hour or until ready to serve, we love fresh strawberries or edible flowers on top when we have them in the garden.

A delicious coconut yogurt is also perfect added on the side for extra yumminess.

Enjoy xx