Deep Dark Chocolate Tart (Take Two)
You can soak and dehydrate your nuts and seeds, or toast them in the oven until fragrant, if desired. Special Equipment: A nine by one inch tart tin with a removable bottom You could also make this in a small casserole dish and cut out in squares if you don’t have a tart pan. Serves 8-12
Serves: 8-12
  • Crust:
  • 2 cups of nuts or seeds (I used ½ cup each of walnuts and pecans and 1 cup of sunflower seeds)
  • ½ cup coconut sugar or whole cane sugar
  • ½ teaspoon salt
  • ¼ cup gently melted coconut oil
  • Chocolate Filling:
  • 2 cups unsweetened cocoa powder (not Dutch cocoa powder)
  • 1 cup of gently melted coconut oil
  • 1 cup of pure maple syrup
  • Dash of Salt
  • 2 teaspoons vanilla extract (gluten-free, if desired)
  1. In a food processor or high-powered blender, combine the nuts/seeds and sugar of choice. Pulse until a medium-fine floury mixture forms. Pulse the melted coconut oil and salt in until combined.
  2. Press evenly into a tart pan, making sure you press all the way to the top of the sides of the tart pan.
  3. Place in freezer for 15 minutes to firm up while you make the chocolate filling.
  4. In a medium bowl combine the chocolate filling ingredients and whisk well until there are no lumps. Scrap into the tart pan and spread evenly over the crust.
  5. Return to the freezer and allow the tart to firm (at least an hour). Or, place in the refrigerator until firm. Keep refrigerated until you serve.
  6. To serve: Carefully remove outer tart rim. Top with raspberries and cut into thin pieces (it is very rich, so no need for big pieces). Will keep several days.
Recipe by The Nourishing Gourmet at