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

Salted Chocolate & Rosemary Tart

18 December 2017
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salted chocolate tart

Had to share my favourite healthy dessert from my second book! Seriously, who would’ve thought salted chocolate and rosemary would make such a fantastic food combo? This recipe proves it. I absolutely go nuts for these. Perfect for your next celebration!


Serves: 8-10


  • 1 heaped cup almonds
  • 1/2 cup shredded coconut
  • 2 tbsp raw cacao
  • 1/4 tsp sea salt
  • 10 medjool dates, pitted and torn
  • 2 tbsp melted coconut oil


  • 1/2 cup melted coconut oil
  • 1/2 cup raw cacao powder
  • 1/3 cup rice malt syrup or maple syrup
  • 1 tbsp finely chopped rosemary, plus extra to decorate
  • 1 tsp sea salt



  1. Place the almonds in a food processor and blitz until finely chopped. Add the shredded coconut, cacao powder and sea salt, melted coconut oil and process again to combine. Add the dates one at a time and process until mixture comes together.
  2. Press the crust into a 24cm tart tin using the back of a spoon. Ensure the crust is evenly pressed and spread up the sides of the tin too. Add to freezer whilst you prepare the filling.
  3. To make the chocolate filling, add remaining melted coconut oil, raw cacao powder, rice malt or maple syrup, chopped rosemary and sea salt to a mixing bowl and whisk until smooth. Remove crust from freezer. Pour the chocolate filling into the crust evenly and place in the fridge for at least 1 hour to set.
  4. To serve, decorate the tart with rosemary sprigs and a pinch of sea salt, if desired.


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