Decadent Raw Chocolate Valentine’s Tart (Bite This)

Contributing Monkie

Published on April 28, 2012

Filed Under Bite This, Full Recipe List, Recipes / Desserts, Recipes / Raw Tags ,

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Decadent Raw Chocolate Valentine Tart 01 Decadent Raw Chocolate Valentine’s Tart (Bite This)Photographer V Blak

I need a badass raw Valentine’s Day tart and I need it pronto. I looked around in thee ole cabinets for some nuts and I am sad to say, I was out of luck. Then I remembered, I froze some of the left over almond pulp from the nut milk I made last week. Yeah, thats it, I can defrosted the almond pulp and try it out for the crust.

And now, I am very very happy to report that it worked out perfectly! Of course, if you have some fresh pulp, you can use that or you could sub straight up finely ground nuts too. The only difference you might notice is the consistency of the crust. The pulp is lighter and I would say fluffier than straight raw nuts.

Oh and the filling…. As I said, I didn’t have any nuts but then again I didn’t have hours to spend soaking them either, so I thought, nut butter to the rescue! I wanted a rich, thick pudding in minutes and YUM, I got that and more!

Happy Valentines everyone! I hope your getting your fill of love “bites” on this special day! :)

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For The Crust

1 cup almond or other nut pulp (remember to save from your homemade nut milk!)

3 TB cacoa powder, or a little more depending on how wet your mixture is

2 TB cacoa nibs

2 TB maple or agave syrup

1/4 cup coconut or maple sugar (grind into fine powder if not already)

2 TB coconut butter

pinch of sea salt

dash of ground cinnamon

For The Filling

4 soft medjool dates, pitted and chopped

4 TB raw nut butter (i used a comb of raw cashew and walnut butter)

2 TB maple or agave, or more to make it sweeter

6 TB cacoa or cocoa powder

2 TB coconut butter, room temperature

1/2 vanilla bean, seeds scraped and discard pod or 1 tsp vanilla extract

4 TB nut milk, adding more or less to get desired consistency

pinch of sea salt

1 TB cognac (optional)

Instructions for the Crust
1. Mix all ingredients together in a bowl until combine.
2. Transfer into desired tart mold and press evenly.
3. Put in freezer for at least 1 hour. Of course, if you can’t wait, you can serve immediately. The consistency will be much softer. Either way, it’s still gonna be delish.

Instructions for the Filling
Blend everything in high speed blender. You may need to add more nut milk if too thick. Pour into tart crust and decorate with fresh organic red raspberries and refrigerate until ready to serve.

Decadent Raw Chocolate Valentine Tart 02 Decadent Raw Chocolate Valentine’s Tart (Bite This)

  • Laurelvanblarcum

    I love the look of that crust. I always think nut crusts are way too dense. Now I just need to start saving my nut pulp instead of lazily leaving it in the milk. BTW it makes great little speckles of extra protein in your yogurt besides saving you from straining it. Bus, alas, now I’m gonna have to if I want a perfect crust. Happy Valentine’s Day.

  • http://gliving.com V Blak

    This one is so rich and smooth… Happy Valentines day everyone!

  • Aria

    Thanks Laurel! And I completely agree about raw crusts being way to heavy. That was my inspiration to try the almond pulp out! Let us know how your turns out!

  • Rawfood Rawguru

    Ooo looks good! I just had the idea this morning of making a chocolate cream pie with blended young coconut meat, a big scoop of Rawtella, and pouring it into a crust similar to the one here. Pretty good idea i must say.

  • http://www.findprefab.com Prefab Homes

    This is my first time I have visited this site. I found a lot of interesting stuff in your blog.

  • DeniseC

    Is the coconut butter in this recipe the same as coconut oil? Some people differentiate between the two, but mostly they don’t. But the difference makes a difference. Thanks, Aria.

    BTW, the Lemon Basil pasta recipe is still my new favorite comfort food!

  • Aria

    Hey Denise,

    I have not found a difference between coconut butter and the oil. They work interchangeable for me. The only thing that wouldn’t would be the coconut cream.
    nice to hear from you again and about the Lemon pasta!



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