Dairy Free + Dessert + Easy Healthy Recipes + Gluten Free + Snacks/Sweet Treats + Sugar Free + Vegan

Raw Chocolate & Almond Tart

12 August 2018
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Healthy, wholesome and delicious. They’re three words that aren’t usually associated with indulgent desserts, but here at JSHealth, we like to do things a little differently. This tart caters to a range of dietary requirements as it’s wheat free, gluten free and dairy free.

Almonds are a rich source of vitamin E, protein and quality fats. Dates are a natural source of sweetness and fibre. They also have a delicious taste and sticky texture, which means they’re great for healthy baking.


Makes: 5 small tarts or 1 large tart

For the crust

  • 1 1/2 cups almonds, soaked for 4-6 hours
  • 1/2 cup shredded coconut
  • 1/3 cup coconut oil
  • 5-6 fresh dates, pitted
  • pinch of Himalayan salt

For the chocolate filling

  • 1/2 cup cacao powder
  • 1/4 cup raw honey, agave or maple syrup
  • 1/4 cup of coconut butter or coconut oil
  • 1 tsp cinnamon

For the topping:

  • 1/2 cup almonds
  • shredded coconut (optional)



  1. To make the crust, place all 5 ingredients in a food processor fitted with the S-blade. Blitz until they come together. Using your hands, spread the mixture evenly inside a 6-muffin tin tray or 1 small fluted cake tin with a removable base. Press the crust down firmly, ensuring it’s evenly spread. Place the tray in the freezer to set.
  2. Next, prepare the chocolate filling. Melt the coconut butter or oil, if it is not already melted. Once melted, incorporate the cacao powder, honey and cinnamon. Stir to combine.
  3. Take the tart crust out of the freezer and pour in the filling. Once filled, put the tray back in the fridge to set.
  4. For the topping, add the 1/2 cup of nuts into your food processor. Blitz them until they are slightly crushed.
  5. To serve, decorate the tarts with the crushed nuts and/or shredded coconut and a dollop of coconut yoghurt, if desired.


I have plenty more delicious and nutritious recipe ideas in my 8-week Program.


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