Guilt free chocolate tarts

Guilt free chocolate tarts

Raw food desserts are great way to satisfy your sweet tooth whilst still eating healthy.

These guilt free chocolate tarts are from a great foodie blog called Whole Hearted Eats.

I thought they looked way to good to be true but I was wrong.  The look lived up to the taste – absolutely delicious.

So roll up your sleeves and get your raw foodie prep on, you won’t be disappointed.

Guilt Free Chocolate Tarts

(Recipe by Sophie from Whole Hearted Eats)

Recipe: (makes 9 mini tarts)

Almond Base:

  • 3 Pitted  Medjool Date
  • 1/2 Cup Coconut
  • 1/2 Cup Almonds
  • 1/8 tsp Cinnamon
  • 1 Tbl Water


Puree coconut and almonds until ground, but not too fine. Add cinnamon and medjool dates. Slowly add the water until mixture comes together  and begins to form a ball.

Divide the base into 9 equal portions and press into a parchment lines tart or mini muffin pan. Using the tips of your fingers, gently press the base up the sides of the tart pan creating a little pie shell.

Chocolate Mousse Recipe

  • 1 Medium Avocado
  • 3 Tbl Raw Cocoa Powder
  •  2 Tbl Raw Honey or Maple Syrup
  •  1 Tbl Coconut Oil
  •  Pinch of Salt


Puree ingredients in a food processor until the mixture is smooth. I then like to pass my mousse through a sieve to ensure that it is super smooth, but this is an extra step and not always necessary.

Using a piping bag or spoon, evenly distribute mousse into the almond base. I like to garish my tarts with cocoa nibs, but fresh berries, bee pollen, or edible flowers are also very pretty. Refrigerated tarts for one hour  to set the mousse.

Click here to download a PDF version of the recipe

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