I had a chocolate torte recipe that had butter and eggs, but those ingredients would not work for us.
Therefore I had to set to work creating a dairy free and egg free treat that could be enjoyed by all members of the family!
And why not make it easy to make as well as nutrient dense?
With the creation of all my raw tart recipes (like my lemon tarts and my dairy free raspberry cheesecake bars, I had the right ideas flowing through my brainwaves to create this. And the addition of the raspberries seemed like a magical marriage of flavors, so I went with it!
And when we served this…well I certainly felt like I was having a rich and decadent dessert tonight!! But I don’t have any guilt over it, and you won’t either!
If you don’t love chocolate, this recipe is NOT for you. Otherwise…prepare your taste buds for a touch of the divine!
This recipe calls for coconut butter…a rich and lovely butter made from dried and unsweetened coconut shreds. You can can make your own easily or buy it in the store ( a bit pricey). I have also included directions if you do not have any of the butter on hand!
Fun pan shapes for these raspberry chocolate tortes:
I use some cute individual tart pans for these, but any pan will do!
Just note large pans will make the mixture too thin, so keep it small.
If you want to try another treat without turning the oven on, you could try this mocha milkshake!
Raw Chocolate Raspberry Tart Recipe:
if you sample this decadent but healthy treat, come back and leave a comment below!
Decadent Chocolate Fudge Torte w/ Raspberries
This no bake tart is a special treat, but still maintains it healthful profile!
Ingredients
- 1 cup frozen raspberries thawed if frozen, or fresh berries
- 3 tablespoons cocoa powder
- 1 cup unsweetened grated coconut OR 6 tablespoons coconut butter
- 1/8 teaspoon sea salt scant, optional
- 1/4 cup coconut nectar honey, or maple syrup, add to taste. I like to replace 2 tablespoons of the sweetener with liquid stevia, about 12-16 drops!
Chocolate Drizzle
- 1/4 cup dark chocolate
- 2 teaspoons coconut oil
- Fresh or frozen raspberries for garnish optional
Instructions
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First, make your own coconut butter if needed (If you already have coconut butter, skip to step 2): Place the dried, unsweetened coconut in a food processor and process for about 7-10 minutes until a nut-butter consistency is reached.
Periodically scrape down the sides. Please refer to my linked coconut butter post above for more detailed directions.
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When smooth, add in the remaining ingredients through the sweetener and process until uniformly smooth and mixed.
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Taste and add more sweetener if you like.
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Place into a greased loaf pan or two mini tart pans and place in the fridge or freezer to solidify.
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When ready to serve, melt the chocolate and coconut oil together over medium low heat. Drizzle tarts with the melted chocolate and garnish with raspberries! Out of the fridge, this softens quickly, this is due to the coconut base. Coconut oil and coconut butter are solid at room temperature, but liquify when warmed. Coconut butter is the oil AND the coconut meat together, where the oil has the coconut solids removed.
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Wonderful! I can’t wait to try this at the weekend, thanks for sharing x
What a delicious treat! Thanks for linking up, I pinned this!
-Cindy
Lovely recipe, Tessa! I’ve been into chocolate and raspberries lately, and this is a great twist on this combo 🙂
Beautiful, and perfect for Valentine’s Day!
Thank you for linking up at Savoring Saturdays. Wanted to let you know that I’m featuring you this week. I’d love for you to stop by again!
I’m pretty sure I need to be eating this right now. After all, it has fruit, so that makes it healthy. 😉 Thanks so much for sharing it at Savoring Saturdays, Tessa. I’m going to feature it this weekend. Hope to see you there!
Wow, that looks amazing! If I had some coconut, I’m afraid I’d be in the kitchen right now trying it!
Thanks for sharing on waste not want not Wednesday!
Gosh that does look amazing!!! I will have to think about how to make it without the coconut though as we are not great fans here…perhaps cashew nut cream? Mmmm it is making my mouth water at the though of it!
Hi Vicki…I bet a cashew cream version would work too…just be careful it is not too thin, it does not firm up as hard as coconut butter!
What a beautiful dessert! This is so pretty and perfect for Valentines 🙂
Stopping by from Real Food Wednesday! Have a great weekend, Tammy
Oh Tessa, how divine! I can’t wait to give this a try. It looks absolutely gorgeous. Thanks so much for linking up to Thriving on Thursday. I’m featuring this at tomorrow’s party.
Anne xx
featuring you :). Could you clarify what you mean by using 1/2 stevia? Thanks!
improved the language in the recipe Adrienne, thank you!
Mmm! I think I may need to go make this now… 😉 Thanks for sharing it at Savoring Saturdays.
This looks absolutely amazing – another winning recipe that I can’t wait to try 🙂
This looks amazing!
My daughter is allergic to coconut, do you think I could substitute butter?
I am pretty sure butter would not work here Melissa….what about a flourless cake? Coconut have some unique properties that cannot be mimicked by better in this case being solid when chilled
I’m so happy to have found this page, thanks for all your hard work! What can I use instead of coconut (anything), we have an almond and coconut allergy in our family as well as gluten intolerance.
THank you.
Raw soaked cashews might work Monica! It will be even more heat sensitive I imagine.
This looks wonderful! I made it twice so far, but neither time did it ever get hard enough to come out of the tart pan. Do you freeze yours? Also, yours looks so smooth, even processed in a really good food processor, mine is still a little gritty.
Flavor is great and I just eat it like a pudding, but wondering how you get yours to come out of the pan like that.
Thanks!
Yes, I do freeze it. But at room temp here in the NW, I am usually ok too, unless it is summer! The key to the smoothness is is the length of processing. Coconut butter will never get as smooth as the store bought stuff in a food processor, so if you want the super smoothness, I would buy the store bought coconut butter or coconut manna! Thanks Betsy!
This looks heavenly Tessa!
YUM YUM I am doing the YUM dance! Got this tweeted and pinned to our Gluten Free Fridays board! Amazing!
Oh, Tessa. These are amazing! Thanks so much for sharing them at Raw Foods Thursdays! I am highlighting them this week!
Chocolate, no-bake and healthy to boot? No contest this recipe is a must! Thank you for sharing this with us and I hope to welcome you over at Seasonal Celebration again today! Rebecca @Natural Mothers Network x
Oh man, isn’t Katie’s dessert blog incredible?!?!?! This looks beautiful and delicious. Pinning. Thanks for linking at Healthy 2Day Wednesday!
Oh my gosh, this looks heavenly… it doesn’t get much better than chocolate and raspberries!
Thanks for sharing on Natural Living Monday!
Chocolate is always a “yes” around here, this dessert looks delicious and easy to make — so that’s a triple yes! Thanks for sharing this on Hearth & Soul Hop. 🙂
Oh, that looks beautiful! Thanks for the easy recipe 🙂
Tessa, you’re killing me with this torte! No bake, even? I’ll take it. Thanks for sharing it on GAPS Friendly Friday!
Easy and decadent is a thing most of us could get our brains around Kelsey!! You’re welcome!