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SideChef
Recipes
Dairy-Free
Raw Apricot Chocolate Tart
Recipe

9 INGREDIENTS • 5 STEPS • 3HRS 10MINS

Raw Apricot Chocolate Tart

5
1 rating
This easy-to-make, delicious Raw Apricot Chocolate Tart will be a hit at any dinner party!
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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/
This easy-to-make, delicious Raw Apricot Chocolate Tart will be a hit at any dinner party!
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
1/4 cup
Unsweetened Shredded Coconut
Raw Cacao Powder
1/3 cup
Raw Cacao Powder
Cashew Nuts
2 cups
Cashew Nuts, soaked
Coconut Oil
1/4 cup
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
Add to plan
logo
Raw Apricot Chocolate Tart
Save
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 InstructionsHide images
step 1
Place Medjool Dates (12), Walnuts (2 cups), Unsweetened Shredded Coconut (1/4 cup) 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 (1/4 cup) 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 (1/4 cup), 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 (1/4 cup), 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
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Dairy-Free
Gluten-Free
Healthy
Shellfish-Free
Vegan
Vegetarian
No-Bake Dessert
Dessert
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