Chocolate Tart
Prep time
Cook time
Total time
  • 1 cup pitted dates (soft)*
  • 1 cup pecans
  • ½ cup slivered almonds
  • 3 tbsp cocoa/cacao powder
  • ½ tsp sea salt
  • ¾ cup coconut cream*
  • 1 cup soaked cashews (either overnight or in boiling water for 30 minutes)
  • ⅓ cup cacao/cocoa powder
  • 4 tbsp maple syrup*
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • water/coconut milk as needed
  1. Add dates, almonds, pecans cacao and sea salt to food processor. Process until it's quite crumbly and small even pieces. The pieces should stick together when you press them with your fingers!
  2. Dump the crumble into your pie pan and push down into the bottom with your hands.
  3. Use your fingers to press the filling in tightly and push it up the sides until it's firm, smooth and even.
  1. Blend together coconut cream, soaked cashews, cacao powder, maple syrup vanilla and sea salt in a high speed blender.
  2. Add in a few tbsp of liquid (water or leftover coconut milk) at a time to get the filling to be super smooth and creamy yet quite thick.
  3. Once smooth, pour into the prepared crust.
  4. Tap the pie pan on the table or gently agitate from side to side to release bubbles
  5. Place the pie on a level surface in the freezer for a few hours until the filling has set.
  6. Once set, top with desired toppings. If the pie is hard, let it thaw before eating!
  7. The pie can be stored in the fridge.
*If your dates are not soft (they can mush easily into a paste in your fingers) then soak for a few minutes in hot water
*You can buy canned coconut cream or you can use canned coconut milk and refrigerate it. Once it's cold, open the can and scoop the cream off of the top. I have had success with Thai Kitchen organic coconut milk.
*maple syrup is technically not raw so you may have to substitute it perhaps with some dates, but I have not tried this
Recipe by Plant Bellies at