Raw cacao tart with raspberry chia jam

This is a ridiculously easy raw dessert. Raw desserts and cakes can be easier and quicker to make than their baked counterparts. Plus they are much healthier for you!


For the base;

50g / 1/4c hazelnuts

50g / 1/4c almonds

35g / 1/4c dates, soaked in hot water  

1T cacao butter, melted
For the mousse;

70g / 1/2c dates, soaked in hot water

2 small avocados

3T cacao powder

2T cacao butter, melted
For the jam;

75g frozen raspberries, defrosted

1T chia seeds
● Using the chopper attachment of a hand blender grind the nuts into crumbs

● Add the drained dates and the cacao butter and grind again

● Put this into the base of your mould or cake tin, pressing down with the back of a spoon

● Blend the drained dates, avocados, cacao powder and cacao butter

● Add this to the nut base and chill in the fridge for 30 minutes

● Add the chia seeds to the defrosted raspberries and leave to thicken for 20 minutes

● Remove the tart from the mould or cake tin, top with the jam and serve