Raw Indulgent Vegan Cacao-Choco-Cherry Tart with Raw Sprouted Buckwheat

If you love chocolate then you are going to absolutely love this divine creation. If you wanted to make her look even more decadent (is that even possible)? you could sprinkle some edible gold glitter on top too. If you love cherries then you can add more to the top or you could even blend and add to the filling. So many great options and she will look amazing on your table at this time of year.

Christmas can be both indulgent and healthy……………..

I will be holding ‘Blessed and Blissed’ workshops commencing in January 2021, where we will explore Cacao, her many benefits and how you can incorporate and use this amazing, healthy, beneficial and antioxidant food source in your everyday.

Ingredients: Base

150g Ground Almonds

150g Toasted Walnuts

9 Medjooled Dates

6 Tbsp Coconut Oil

Cinnamon (be generous)

Blend together in a thermomix or food processor and then press into a 20-22inch lined tart tin to create your base and place in the freezer for approx 45mins and whilst you prepare your filling.


130g Vegan Dark Chocolate

100g Cacao (I use keith’s cacao) – Link to purchase and receive discount: http://www.keithscacao.com/discount/CMBS20UK20

20-30g Cacao Butter

1 &1/3 Cup of Coconut Cream

Vanilla Bean Paste

Maple Syrup (To taste – dependant on how sweet you like it – so advise taste testing).

Pink Himalayan Salt

On a low setting on the hob warm the coconut cream and melt chocolate, Cacao and cacao butter blending them to form a smooth rich smooth chocolate filling – then add the vanilla, maple and pink Himalayan salt. Should only be warm and once ready pour into your prepared base and place in the fridge to set. Once set remove and add cherries and raw sprouted buckwheat to decorate or any other toppings you wish…….

From my heart to yours………..I hope you enjoy this heart warming creation!

“Let food be thy medicine and medicine be thy food” Hippocrates

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