Please reload

Chocolate Almond Long Tart with Raspberries

Talida Voinea, Hazel & Cacao

New South Wales, Australia


Instagram: @hazel_and_cacao |



̈2 cups coconut cream 

200 g dark chocolate, chopped
1⁄3 cup maple syrup

1⁄2 cup almond butter



1⁄2 cup oats (gluten-free if necessary)

1 cup blanched almond meal

1⁄2 cup cacao powder 

2 tbsp grapeseed or sunflower oil 

Pinch of salt
̈2 tbsp maple syrup




Whiz the oats in a blender or food processor until they become a flour.


Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.


Press the mixture evenly on the base and sides of a lightly greased tart pan (you can use rectangular or round.)


Bake the crust for 12-15 minutes at 355°F.



Remove from the oven and allow to cool completely before adding filling.


For the filling: combine all the ingredients in a saucepan over low heat and whisk until the chocolate has melted and dissolved into the mixture. You should get a very thick, smooth consistency.



Pour over crust and place in freezer to set for a few hours. Will also set in the fridge overnight. For best consistency, keep in the fridge.







Share on Facebook
Share on Twitter
Please reload


THRIVE Magazine

  • Facebook
  • Twitter
  • Instagram