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Raw Chocolate Tarts

Guaranteed to satisfy all sweet tooth and raw chocolate aficionados! Simply delightful bitesize raw chocolate tarts!

Product Name Price Qty
Organic Cacao Powder
Organic Almonds
Organic Dried Apricots
Organic Coconut Oil

Out of stock

Superfoodies Agave Nectar
Bank Logo's


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Raw Chocolate Tart Recipe

We get so many requests for more raw chocolate recipes! Your appetite for raw chocolate is insatiable!! 

Many of you have certainly discovered the joys of cacao over cocoa

This is one of our favourite recipes, due to it's simplicity and purity to relish in the wonderful taste of chocolate, how nature intended

Raw Chocolate Tart Ingredients

Filling Ingredients

- 4 heaped tablespoons of cacao powder

- 3 tablespoons of agave nectar 

- 1 Teaspoon of coconut oil

Base Ingredients 

- 1 cup of dry oat groats

- 1 cup of almonds

- 1 teaspoon of golden flax seeds

- 15 dried apricots, soaked for 4 - 6 hours 

Raw Chocolate Tart Instructions 

Instructions for Filling

Mix all the ingredients together to form a paste. If you need it to be runnier, add more agave. If you need it to be creamier, add some more coconut oil. 

Instructions for Base

Grind the almonds, flax and oat groats into a 'fine flour.' Transfer to a food processor, saving about one tablespoon for rolling the dough out. Put the apricots in the food processor also and switch it on. As the apricots are blended, a dough-like consistency will form. If it does not, add some of the soak water from the apricots. Once it's formed into a ball, switch the machine off and remove dough from the bowl. 

Place some flour onto a chopping board. Put the dough on this, and then add some more flour onto the dough. Start to flatten and roll the dough. Make it about 4mm thick. Once rolled, cut twelve circles out with a biscuit cutter. Add cling film to a tart/bun tray. Place the pastry into the tray. 

Place this in a dehydrator for 2 hours. The pastry will harden slightly. Carefully remove the pastries from the dish and remove the cling film. Removing them like this enables more warm air to reach the underside of the pastry and crisps it up. Put the pastries back on a dehydrator tray and dehydrate for 1 more hour. 

Instructions for Assembling

When your pastry shells are ready, remove them from the dehydrator and pour equal amounts of the filling inside. As optional sprinkle some desiccated coconut or cacao nibs over for decoration (and taste!).

Additional Information

SKU FDD30005
Brand Detox Your World
Raw Food Recipes Desserts

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