I was never really into the whole raw diet thing or raw cooking. But since I moved back to London and my new flat has no oven, I’ve been forced to explore this new world.
A couple of months ago I made my first no-bake dessert – sweet potato truffles. Since then I have made them another few times with huge success. All my friends love those truffles so much! However, they’re not raw because they contain steamed sweet potato. So I got to wondering… if I want to make something completely raw, what could I replace the sweet potato with? I did some quick googling and found that people often use avocado for making sweet tarts, mousses and cakes.
Without looking into the details or instructions of anyone else’s recipe, I decided to be brave, jump in feet first and completely wing my first raw chocolate tart. Although, since I have done a non-vegan chocolate tart recipe and vegan crust before, I roughly knew what I was doing.
I must say I was super lucky with this recipe. My first attempt turned out exactly how I had expected! Even the photography went really well, which is pretty rare in my experience.
Here is my gorgeous, delicious, raw chocolate tart recipe…
Place the crust ingredients into a food processor, blend until you get a fine meal.
Divided the crust mixture into four and place in the tart moulds. The mixture is quite oily so no need to grease the moulds in advance.
I do suggest using loose basic style moulds so it is not going to be a pain when you need to get the tart out later on.
Press the crust mixture into the bottom and sides of the moulds. Put all the tart crusts into the refrigerator and wash your food processor… get ready for the next blend.
Place the filling ingredients into the food processor, blend until smooth and creamy. If you don’t have a powerful food processor you may need to scrape the mix off the sides and into the middle to ensure all the ingredients are blended together fully.
Pour the filling into the tart crusts, smooth and flatten the top with a spoon or spatula.
Decorate the tarts with mixed berries and almond flakes. Chill in refrigerator for 3-5 hours before serving.
This recipe is amazingly simple if you have a food processor. The outcome is creamy and rich, plus it looks and tastes so incredible chocolaty that you would never guess it is made from avocado.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3
Hello! My name is Kee. I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker based in London.
For me, food is not just the indulgence of taste-buds; it is a way to connect people together, a way of feeling, of touching, of loving and of sharing. It creates a moment, a memory and a togetherness with someone you care for or an experience just for yourself. I want to create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater. Seeing people’s joy when eating just gives me gives me butterflies and so here I am. Welcome to K33 Kitchen! <3 <3