I don’t usually start a post by citing the nutrient values of the dish, but with this one I just really have to. This tart is like a health bomb: it’s got magnesium, potassium, wonder vitamin B17, iron, antioxidants and minerals. Plus, it has no sugar and it’s grain-free. And it’s way more delicious than you might think.

I made this tart to bring to dinner at a friend’s house and it was a hit. There were a lot of “mmmmms” coming from all of us as we were eating through it, which might sound quite unbelievable to many folks considering it’s a raw vegan tart with no sugar. And the inside joke of the evening was “Oh look, it’s a sugar-free, gluten-free, grain-free, raw-vegan tart!” And it’s pretty good too!

As long as you have a somewhat powerful food processor or blender, then preparing this tart is just a matter of minutes. You blend, you fit in tart pan, you freeze, you eat. It’s that simple.

Raw Vegan Chocolate & Raspberry Tart

150g ground almonds

50g shredded coconut

50g pitted dates

45g/3 Tblsp unsweetened cocoa powder

30ml/2 Tblsp melted coconut oil

Seeds scraped from half of vanilla pod

In a blender or food processor, blend the ground almonds, coconut, dates, vanilla and cocoa together. Slowly add the coconut oil and blend until well combined. Grease a tart tin with removable bottom with a little coconut oil. Place the crust onto the pie tin evenly, with your finger tips and make sure to cover the sides as well. Place this in the fridge to set while you make the filling.

For the filling:

250g/2 cups unsweetened cocoa powder

200ml/1 cup melted coconut oil

200ml/1 cup pure maple syrup

A dash of Salt

2 tsp pure vanilla extract

In a medium bowl combine all the ingredients and whisk well until there are no lumps. Scrap into the tart pan and spread evenly over the crust. Use your fingers to spread it out well. Place in the freezer for at least one hour.

To assemble and serve:

250g/2 cups raspberries

60g/1/2 cup raw pistachios, ground

Remove from freezer half an hour before serving and decorate with the raspberries and the pistachio. Cut into thin pieces, since it’s quite rich. Keeps for a couple of days if you don’t finish all of it at once.