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SideChef
Recipes
Dairy-Free
Raw Apricot Chocolate Tart

9 INGREDIENTS • 5 STEPS • 3HRS 10MINS

Raw Apricot Chocolate Tart

Recipe

5.0

1 rating
This easy-to-make, delicious Raw Apricot Chocolate Tart will be a hit at any dinner party!
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This easy-to-make, delicious Raw Apricot Chocolate Tart will be a hit at any dinner party!
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

3HRS 10MINS

Total Time

$2.61

Cost Per Serving

Ingredients

Servings
8
us / metric
Medjool Dates
12
Medjool Dates
Walnut
2 cups
Walnuts
Unsweetened Shredded Coconut
4 Tbsp
Unsweetened Shredded Coconut
Raw Cacao Powder
1/3 cup
Raw Cacao Powder
Cashew Nuts
2 cups
Cashew Nuts, soaked
Coconut Oil
4 Tbsp
Coconut Oil
Vanilla Extract
1 tsp
Vanilla Extract
Apricot
15
Apricots, pitted
Unsweetened Shredded Coconut
2 Tbsp
Unsweetened Shredded Coconut

Nutrition Per Serving

VIEW ALL
Calories
622
Fat
44.0 g
Protein
12.2 g
Carbs
53.1 g
Love This Recipe?
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Raw Apricot Chocolate Tart
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Cooking Instructions

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step 1
Place Medjool Dates (12), Walnuts (2 cups), Unsweetened Shredded Coconut (4 Tbsp) and Raw Cacao Powder (1/3 cup) into a food processor or high powered blender. Blend until it forms a smoother texture, but still a bit crumbly.
step 1 Place Medjool Dates (12), Walnuts (2 cups), Unsweetened Shredded Coconut (4 Tbsp) and Raw Cacao Powder (1/3 cup) into a food processor or high powered blender. Blend until it forms a smoother texture, but still a bit crumbly.
step 2
Press the crust into a greased 9-inch spring form pan. Refrigerate or freeze until the creamy filling is ready.
step 2 Press the crust into a greased 9-inch spring form pan. Refrigerate or freeze until the creamy filling is ready.
step 3
Place the Cashew Nuts (2 cups), Coconut Oil (4 Tbsp), Vanilla Extract (1 tsp) and Apricots (10) in a food processor or blender and blend until smooth. Remove the crust from the fridge and spread the cream on top.
step 3 Place the Cashew Nuts (2 cups), Coconut Oil (4 Tbsp), Vanilla Extract (1 tsp) and Apricots (10) in a food processor or blender and blend until smooth. Remove the crust from the fridge and spread the cream on top.
step 4
Place the finely sliced Apricots (5) on top, sprinkle with Unsweetened Shredded Coconut (2 Tbsp) and refrigerate for a few hours.
step 4 Place the finely sliced Apricots (5) on top, sprinkle with Unsweetened Shredded Coconut (2 Tbsp) and refrigerate for a few hours.
step 5
Serve and enjoy!
step 5 Serve and enjoy!

Tags

Dairy-Free
Gluten-Free
Date Night
Snack
Healthy
Shellfish-Free
Dessert
Vegan
Vegetarian
No-Bake Dessert
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