Super Quick Chocolate Raspberry Tart

This Super Quick Chocolate Raspberry Tart recipe was an emergency Valentine’s Day present!

With only an hour to spare (including freezer time) I managed to impress myself and my date with these two little raspberry chocolate tart cuties.

This recipe is great to have on hand for emergency situations of any kind!

Peace offerings, birthday present, a dinner party, or for your Valentine. :)

Super Quick Chocolate Raspberry Tart makes about 2-3 individual tarts using a 5 inch tart tin:

Ingredients for the base:

  • 1C pecans

  • 1/2C medjool dates

  • pinch salt

  • 1/2t vanilla essence


Combine ingredients in food processor and run until it’s like sticky breadcrumbs. Press into base and place in fridge while making filling.

Ingredients for filling:

  • 1/2C cashews, soaked 20 minutes

  • 1/2C cacao

  • 1/4C coconut nectar

  • 1/4C coconut oil

  • 3 drops stevia (optional)

  • 8 drops Medicine Flowers Raspberry (optional)

  • 8 drops Medicine Flowers Coconut (optional)

  • 8 drops Medicine Flower Vanilla (optional or you can use standard Vanilla Extract)
  • 1/4C water to blend

  • pinch salt

  • To Garnish: 250g tub fresh raspberries


Blend all ingredients except garnish in high powered blender and blend until smooth. Adjust to taste. Pour into the base prepared tart tins, and smooth out the top. Press fresh raspberries into each tart and place in freezer to freeze at least 1 hour (preferably 2-3 hours).


Serve with chopped pistachios on top, and an extra drizzle of chocolate sauce.

So quick, so easy, so delicious. Enjoy lovers! <3.

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