Raw Creamy Chocolate Tart – Grain Free, Gluten Free, Diary Free


Crust  1 cup almond ¼ cup / 60ml coconut oil 1 Tbsp honey 1/2 cup buckwheat flour 1 cup packed dried apricots ¼ tsp. fine-grain sea salt 1 ½ cups coconut Filling  1 ½ cups cashews, soaked for at least 4 hours or overnight ¾ cup honey ½ cup coconut oil 1/2 cup cacao powder 2 tsp pure vanilla extract ½ tsp. fine-grain sea salt 1/4 coconut milk optional, this makes it creamier

I really felt like something super chocolatey and not to sweet, so I came up with this incredible tart. Everything is raw and it really is simple to make. Perfect for guests, or simply make and keep stored away in the freezer.


Make the crust, by placing all the ingredients into a food processor and blitzing up until well combined.

Press into a tart dish, I used a 20 cm cake tin. Press until evenly distrubruted and about 2 cm up the sides of the dish.

Next add all the filling ingredients to food processor and blitz up until smooth.

Pour over the base.

Cover and place in freezer until needed.

I shaved some extra dark chocolate over top before serving.

Chocolate Apricot Tart

Choc Apricot Tart-2




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