Mini Raw Chocolate Tarts
Prep time: 
Total time: 
Serves: 24
  • Base
  • 1 cup raw cashews
  • 1 cup dried dates
  • 1 cup of shredded coconut (unsweetened)
  • 2 tablespoons cacao powder
  • 1 tablespoon natural maple syrup
  • 2 tablespoons coconut oil (melted)
  • Dash vanilla extract
  • Topping
  • 1 cup medjool dates
  • ¼ cup coconut oil (melted)
  • Dash vanilla extract
  • Pinch of salt
  • 1 punnet of raspberries
  • 2 tablespoons cacao powder
  1. To make the base, place all the dry ingredients in the food processor and whizz together until fine and crumbly.
  2. Add the maple syrup and coconut oil.
  3. Whizz again until the ingredients are combined and sticky when pressed.
  4. Press the mixture into mini muffin pans right to the top and place in the fridge to allow to set.
  5. I use a metal pan with 24 muffin cases.
  6. To make the chocolate topping, soak the medjool dates in some hot water to soak for 10 minutes to soften the dates.
  7. Drain the water from the dates and place the dates along with all the other topping ingredients into the food processor.
  8. Whizz together in the food processor until the mixture is smooth and chocolatey.
  9. Take the bases out of the fridge, flip them out of the mini pans and place on a serving plate.
  10. Top with the chocolate topping and place one raspberry in the centre. Serve immediately or place back in the fridge and serve once fully set.
Recipe by Real Food Pledge with Caralee Fontenele at