raw chocolate and macadamia tart

raw chocolate and macadamia tart

Gluten Free, Dairy Free, Cane Sugar Free.

OMG! If you like decadent, rich, chocolatey desserts but want to eat healthy, look no further…

Raw chocolate and macadamia tart

1 cup almonds

6 dried figs

1/2 cup coconut oil

1 cup cashews

1/2 cup agave nectar

1/3 cup cacao powder

1/2 cup unsalted macadamias

Let’s do this!

Throw the almonds and figs in your Optimum blender and whizz on a medium speed until it’s slightly sticky. You can check this by pressing a small amount between your fingers – if it falls apart easily, blend a little longer.

Press the mix into a 20cm tart pan, covering both the base and the sides.

Next, combine the coconut oil, cashews, agave nectar and cacao powder in your Optimum blender and blend on a low to medium speed, until it reaches a smooth consistency.

Pour the yummy chocolatey mix into the tart base, and top with macadamias.

Put in the fridge for 2-3 hours, or until set.

Raw chocolate and macadamia tart

19 Comments
  • Helen Phillips
    Posted at 20:31h, 26 August Reply

    Hi Jules, I think the above recipe sounds delish, but, did you incorrectly write top with cashews instead of the photographed macadamias. Sorry, just a small point.

    • Jules
      Posted at 21:07h, 26 August Reply

      OMG thank you!!! I’ve changed it to macadamias. I should offer you a proofreading job! 😉

  • Shana LaFore
    Posted at 06:07h, 27 August Reply

    Yum! Looks super tasty! Thanks for sharing.

  • Krista
    Posted at 11:15h, 27 August Reply

    Way too beautiful to eat! Wait, I might have to try it…thank you for making me hungry! 🙂

  • Betsy Fry
    Posted at 11:25h, 27 August Reply

    This looks incredible! Could I use a vitamix blender or a food processor? Definitely making for our next dinner party!

    • Jules
      Posted at 12:40h, 27 August Reply

      Hi Betsy, I use a Froothie Optimum blender, but a Vitamix or high speed food processor will also do a good job 🙂

  • Holly
    Posted at 01:48h, 28 August Reply

    Yummy thanks for sharing.

  • Christey
    Posted at 08:17h, 28 August Reply

    Hey Jules,
    Was just checking out agave cause I didn’t know what it was… ha! so It comes from a mexican cactus, just like tequila!! cool!!
    Do you believe what ‘the wellness warrior’ says about agave nectar??
    http://www.thewellnesswarrior.com.au/2011/05/why-i-was-wrong-to-recommend-agave-nectar/
    x

    • Jules
      Posted at 15:29h, 28 August Reply

      Hi Christey,

      I always recommend using all natural sweeteners in moderation and buying the most natural, unprocessed ones that you can find. I mostly use honey and agave in my recipes (and occasionally maple syrup), and I always buy the dark, organic, raw agave (Loving Earth is a good brand, but there are others out there too).

      Jess Ainscough (AKA The Wellness Warrior) had an “incurable” form of cancer, so her health situation required her to be super strict and to always err on the side of caution when it came to products. I believe she was avoiding fructose as part of her health regime. Therefore, all agave syrups would be out for her. If you are avoiding fructose in your diet, you can use rice malt syrup as a substitute in recipes. If you are concerned about diabetes or candida, then stevia is probably your best option, because even natural sugars can be a problem with these conditions.

      So, different strokes for different folks. My recipes will always have a focus on being free from gluten, dairy and processed cane sugar. But if you have a specific health condition, and need to modify recipes accordingly, that’s where a health coaching session can help, as we can focus on tailor made menus and recipe planning.

      Hope this helps clear up any confusion 🙂

  • Angela Little
    Posted at 18:25h, 08 September Reply

    hi Jules, just wanted to thank you for this delicious recipe. it was so simple to make even in my food processor. my daughter’s (2yrs & 4yrs) were able to enjoy a bit too and I didn’t have to feel guilty for giving them a “chocolate” filled treat.
    looking forward to trying some of your other amazing recipes, but also think I’ll need to invest in an Optimum blender 😉

    • Jules
      Posted at 19:30h, 08 September Reply

      Hi Angela, I’m so glad you liked my recipe! I made this again last night and took it to a dinner party. Getting more people hooked on raw treats is so much fun!

  • Hollie
    Posted at 20:54h, 09 September Reply

    Hi,
    I don’t have any agave nectar or rice malt syrup… Would honey or maple syrup do the job or be too sweet?

    • Jules
      Posted at 21:15h, 09 September Reply

      Either would be fine, but honey has a more sticky consistency so would probably be the better of the two 🙂

      • Hollie
        Posted at 22:35h, 09 September Reply

        Thanks so much! Will let you know how I go!

  • Heather
    Posted at 00:52h, 11 September Reply

    Such simple ingredients! This is really tempting right now 🙂

  • Amanda
    Posted at 10:22h, 29 October Reply

    Hi Jules,
    I’m really glad I found your website, my partner and I are making the change to a predominately more raw and definitely unprocessed diet (hopefully my 2.5 son will enjoy it as much as us)
    Although I scour the net for inspiring food ideas I am always drawn towards the deserts!
    I found your (AMAZING) recipe last night, although I didn’t have the right amount of all the ingredients, added a bit of this and that. Looking forward to trying it this evening (I’m amazed I could resist it last night) (I licked the bowl WOW!!!!!)
    Just a quick question, I think I know the answer, have you ever frozen this cake? What would it taste like on the other side of defrosting? Wondering if it would work? Or how long could you keep it in the fridge for?
    Thank you (can’t wait to leave work to sample this slice of heaven)

    • Jules
      Posted at 14:19h, 29 October Reply

      Hi Amanda, I’m so glad you like my recipes! Yes, nearly all raw desserts freeze well. Sometimes they grow a small layer of icicles on the surface, but you can just brush them off before serving.

  • Bree
    Posted at 16:07h, 10 January Reply

    Hi Jules,
    I made this for my family for dessert last night – it was amazing!!
    I made it the night before which I usually do when using coconut oil so the flavour incorporates so its not so overpowering.
    The figs added a lovely crunchy, popping factor to the base rather than using say dates. I did use 1/3cup honey instead of agave – next time I will even use less.
    Can’t wait to try some more of your raw desserts.
    Thanks!

    • Jules
      Posted at 16:14h, 10 January Reply

      Thanks Bree! 🙂

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