Raw Chocolate Tart with Berry Sauce

It’s time to let go of production line chocolate bunnies, my Raw Chocolate Tart with Berry Sauce is here for Easter!

A trusty blender makes this showstopper cake so easy you could almost make it blindfolded. It comes straight out of the pages of my latest book Supercharge Your Life

And the even better news is that you can whiz together this magnificent dessert in about 15 minutes – the rest of the magic is done in the fridge. What is this 'saucery'? 

This beautiful cake just screams romance, and is a gorgeous act of love at the end of a Easter Day feast, or any celebration.

If you are looking for an excuse to invite close friends and family over for a scrumptious, flavour-filled Easter lunch, you have just found it.

Hop to it, you’ll find the recipe below.

Serves 6

Edible flowers and fresh berries, and mint leaves (optional), to serve

Base

  • 155 g (5 1/2 oz/1 cup) raw cashews
  • 65 g (2 1/4 oz/1 cup) shredded coconut

  • 1/4 teaspoon stevia powder
  • 60 ml (2 fl oz/1/4 cup) lemon juice 25 g (1 oz) coconut butter, melted

Filling

  • 6 very ripe avocados, peeled
  • 250 ml (9 fl oz/1 cup) almond or coconut milk
  • 180 g (6 1/4 oz/1/2 cup) rice malt syrup or your sweetener of choice
  • 80 g (2 3/4 oz/3/4 cup) raw cacao powder
  • 70 g (2 1/2 oz/1/2 cup) chia seeds
  • 3 teaspoons vanilla extract

Berry sauce

  • 325 g (11 1/2 oz/2 1/2 cups) mixed fresh or frozen berries
  • 2 tablespoons coconut nectar or rice malt syrup
  • 1 teaspoon alcohol-free vanilla extract

Grease an 18 cm (7 inch) loose-based flan (tart) tin.

To make the base, process the cashews and coconut in a blender until finely chopped. Transfer to a medium bowl and stir in the remaining ingredients, adding a little filtered water if necessary – the mixture should be stiff and hold together while not being too crumbly. Using your hands, mould into a dough and press into the prepared tin. Freeze for 20 minutes to set.

Blend all the filling ingredients in a high-speed blender or food processor for 30 seconds
or until smooth and creamy. Pour over the base and smooth the top using a spatula. Refrigerate for 1–2 hours, until set.

To make the berry sauce, whiz all the ingredients in a blender or food processor.

Top the cake with the berry sauce, and serve decorated with edible flowers, fresh berries and mint leaves, if using.

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