Whenever I share something on chocolate, even raw, I give myself a pat on the back. Weird I know. It’s not a kudos for another mouth watering (#foodporn) chocolate dish, more so, chocolate was the main reason I started, and the reason I moved into nutrition sphere. Here me a little more…
You see, as a teenager I gave it up to go on a health kick and didn’t revisit it until about 15 years later, which was a small but triumphant step away an eating disorder that had riddled me for all of my teenage years and most of my twenties. I’ve never spoken much about it, there’s lots I have to say, and in time I will. I always find it valuable to hear other people’s stories and know how they moved forward, and I will do that for you.
So now when I post on something with cacao and see that beautiful, and actually nutritious little sweet treat of chocolate there, I feel very proud of how far I’ve come. It doesn’t sound like much, but as I always say with my clients and beyond, it’s the small steps you take that impact your health long term.
A Raw Chocolate Tart from me to you, with a serve of booch on the side just for good measure.
RAW CHOCOLATE TART
GF : DF : SF : VEGAN
1/2 cup raw almonds
1/2 cup raw pecans
1/2 cup raw cashews
1/2 cup (approx 8) medjool dates, pitted
2 tablespoons chia seeds
2 tablespoons coconut oil, melted
2 cups avocado, approx. 2 large avocados
1/3 cup raw cacao powder
1 tablespoon vanilla
1/4 cup maple syrup
1 tablespoon maca powder
Fresh berries to serve
To make the tart…
Combine nuts in a food processor and blitz to a crumb. Add dates, chia and coconut oil and blitz again for about 1 minute. Press ingredients evenly around a 20cm rectangular spring form tart tin and press. Cover and place in freezer to set, whilst making the filling.
To make the filling…
Place all ingredients in a blender or high speed food processor and blitz to combine into a smooth mousse consistency. Spread into the tart base and serve immediately or place back in fridge to set further. Store in fridge.