There’s not much to say about this tart other than (a) it’s amazing, and (b) you have to try it! Chocolate and raspberries have long been one of my favourite chocolateering combos (along with choc orange here and here, chocolate hazelnut, chocolate coconut and chocolate espresso). Yes. So much chocolate, so little time.
This was one of two tarts I made for the amazing Taste of Auckland festival last weekend, which I was privileged enough to present at on their social kitchen live stage. I ended up demo’ing this lovely Key Lime Tart, which I’ll be sharing the recipe for in the next few weeks, but in meantime I wanted you to get your hands on this amazing chocolate raspberry concoction too.
This gorgeous tart uses cashews in the filling so it’s quite rich and decadent, perfect with a pile of fresh raspberries or other berries on the side, and a dollop of coconut yoghurt or cream. It would make a brilliant dessert to take to a Christmas lunch or party, and it tastes so amazing no-one will know it’s actually full of health-giving plant-based ingredients. Naughty tasting but secretly healthy = optimal dessert magic I reckon!
Berry berry nice
Raspberries are one of my favourite berries, but they are pretty expensive outside of the summer season. Luckily this tart only needs defrosted frozen berries for the filling, so you can reserve your splurge for those few fresh ones on top.
Berries are super high in antioxidants, which can be measured on the ORAC scale (Oxygen Radical Absorbance Capacity) – a fancy acronym for telling us how many free radicals (little baddies that age our cells) a particular food can absorb. The higher the ORAC, the more free radical-crunching ability they have. Raspberries for example contain 5,065 of these fancy ORAC units per 100g (otherwise known as μ mol TE’s). This compares to blueberries at 4,669 (often heralded for their antioxidant content) and strawberries at 4,302. So ok raspberries, you win.
Raspberries are a tarter berry that most, so need a little sweetness to bring out their gorgeous flavours which this tart does perfectly.
So bookmark this little number until raspberries pop up in store near you, then treat yourself to the goodness. Or if you’re northern hemisphere bound, make it with frozen berries and just skip the fresh ones on top – it will still be just as good!
Great thing is - this tart lasts for ages in the fridge. No literally, I've tested it and it was good to go fridge-wise for a full 11 days. Not that it will last that long (without a keep-out sign), but just saying. Otherwise freezer it up as a whole tart or in slices and you'll be chocolate-set for months.
If you give this glorious tart a go I’d love to hear from you. Leave me a comment below or take a picture on Instagram and tag it @begoodorganics and #begoodorganics - I’d love to see what you come up with!
Enjoy the rest of your Sunday friends, stay sweet, and look forward to talking again soon.
Takes 30 mins (plus overnight to set)
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Always use certified organic, local and fairly traded ingredients wherever possible
1 1/2 c cashews (soaked 2hrs, rinsed & drained)
1 1/2c raspberries (fresh, or defrosted from frozen)
1/4 c coconut nectar
2 tsp vanilla extract
Pinch of sea salt
1/4 c coconut oil (melted)
1/4 c cacao butter (melted)
1/3 c cacao powder
* If you have time, try soaking and dehydrating the nuts, for optimal nutrient absorption and digestion. Otherwise you can just use raw. Brazil nuts also taste amazing in the base, or sunflower seeds for a more affordable option.
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
These deliciously dark and mysterious tarts are just a little bit special, with a secret ingredient. Modestly sweet, with an earthy, nutty flavour- a lovely change from the usual fruity/chocolate affairs - give them a go, and fall in love!
These light and fruity muffins use one of my favourite fruits – feijoas! If you’re a feijoa fan you’ll love these (and if not, come to NZ to try them). Best of all, they have no added sugar – just the natural sweetness of feijoas, coconut, dates, and vanilla.