The Happiness Cocktail: Rich, Raw Chocolate Tart

The Happiness Cocktail is a gorgeous and funny blog from Yaz Trollope, and was one of the first blogs I ever read regularly before starting my own. Yaz promotes a great balance of fun, health and self-love and she is an amazing writer. I bookmarked this recipe that featured on The Happiness Cocktail way back at Easter, but only recently have I made it. And it did not disappoint. It is a sugar free, gluten free, grain free, dairy free chocolatey raw tart. Not only that but I discovered that when you allow the filling to melt a little bit it tastes just like a soft serve ice cream… DELICIOUS!

Not only is the chocolate tart not bad for you, it is packed full of good, healthy fats in the activated nuts (what are activated nuts? See this post) and the coconut cream or milk and oil, rich in antioxidants from the incredible superfood raw cacao and tangy sweetness and more antioxidants, vitamins and minerals in the raspberries. And if you are new to the raw tart world (which I still am), then this recipe is very simple, requires very normal ingredients (as opposed to some raw tarts and cakes) and doesn’t take long to make at all, except for waiting for it to freeze. Check out the recipe on The Happiness Cocktail here.

It looks as good as it tastes!

It looks as good as it tastes!

Rich, Raw Chocolate Tart

Crust

2 cups activated mixed nuts
3 Tablespoons organic coconut oil
1 1/4 cups desiccated coconut
2 Tablespoons organic cacao powder
8 dates

Filling

Handful of berries
1 1/2 cups coconut milk
2 Tablespoons organic cacao powder
1 Tablespoons vanilla
2 Tablespoons organic coconut oil
4 dates
1/2 teaspoon stevia

NOTE: if you want a creamier filling, you can omit the coconut milk and stevia and replace with coconut cream!

Method:
Crust
1. Whizz up all the ingredients in a powerful blender. If you don’t have a powerful blender, just whizz the ingredients in small batches
2. Pack the mixture into a lined cake dish
3. Place in the freezer whilst making the filling
Filling
1. Blend the dates, then remove from the blender and set aside
2. Whizz the coconut milk and stevia in the blender for 7 minutes (this helps slightly thicken the milk)
3. If you have opted to use coconut cream instead, whizz the coconut cream in the blender for about 5 minutes
4. Add dates and the remaining ingredients (except the berries) to the blender and give it a quick blend to mix the ingredients thoroughly
5. Place the berries on the crust, then add the filling on top
6. Return to the freezer for approximately 4 hours.

Keep healthy, Erica xx

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