Tag Archives: raspberries

Raspberry and Chocolate Tart

A delicious frozen dessert with a stunning colour and flavour. This raspberry and chocolate tart can be eaten straight from the freezer where it will be firm and cool, or at room temperature where it is quite soft but holds together and has a really creamy delicious taste. You could also just eat it freshly made as the frozen berries give it a wonderful coolness and texture.

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Such a colourful platter.

This tart can be made ahead and kept in the freezer. Just keep it on a firm base and cover it in cling wrap. On the day it is required just remove it from the freezer and decorate, or slice it and keep it in the freezer to have as a snack.

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The tart is paired here with a delightful chocolate mousse, fresh strawberries and Loving Earth Raw Organic Dark Chocolate.

I used a round baking tray with a decorative edge that had a removable base. I greased the inside of the tray with organic coconut oil and then made the base.

In the food processor l placed:

1 cup of activated almonds (the original recipe said hazelnuts), 1 cup of desiccated or shredded coconut and 8 large medjool dates (remember to take out the seeds).

Blend well in the food processor and then press firmly into the pan. Place this into the freezer to set while you make the filling.

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The pan is greased well with coconut oil.
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Use a spatula to spread the base and to push it down so it is flat and firm.

In the food processor blend together:

1 ripe avocado, 3 heaped teaspoons of cocoa or cacao, 3 tablespoons of organic coconut oil and 1 cup of medjool dates (Approximately 10 dates with the seeds removed). Once combined add 1 really generous cup of frozen raspberries and gently pulse through the mix so they are roughly chopped up or blend thoroughly if you want them mixed through.

mixed berries
I would recommend organic berries and l picked all of the raspberries out of this pack which was the perfect amount.

Remove the base from the freezer and fill with the delicious chocolate mix.

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Look at that colour.

Smooth the top with a spatula ensuring it is nice and even.

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The more berries you add the pinker the colour.

Cover with cling wrap and return to the freezer to set. When you are ready to serve the tart, remove it from the freezer and decorate with extra berries and fruit.

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Made with real whole food ingredients.

Alternatively, cut up the tart and freeze, so that you can have a piece as a snack with some berries and raw dark chocolate.

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Served with frozen berries and a piece of Loving Earth Raw Dark chocolate.

This is a very rich treat and a small piece is very satisfying. The coconut and chocolate are a wonderful combination and this tart is very pleasing to the taste buds.

You can follow me on Instagram at holistic_paleo or on Facebook at Holistic Wellness For Life or Primal Living Melbourne.

Sweet chocolate tart with fruit

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I am reposting this recipe as l have made it several times since l first wrote about it and now l love it even more. It is really quick to make and is so sweet and delicious with a thick, creamy texture. A small piece is very satisfying as it is quite rich in flavour.

This chocolate tart can be eaten straight from the freezer where it will be firm and cool, or at room temperature where it is quite soft but holds together and has a really creamy delicious taste. This recipe was given to me by a friend who sourced it from http://www.wholefoodsimply.com. I made the tart a week before it was required and covered it with cling wrap while still in the baking tray and placed it in the freezer. On the day of the event l removed it from the freezer and tray, and decorated it with some festive coloured fruits and berries. I placed it in the fridge until we had to leave for the party and ideally it will remain in the fridge or be taken from the freezer just before serving.

I used a round baking tray with a decorative edge that had a removable base. I greased the inside of the tray with organic coconut oil and then made the base.

In the food processor l placed:

1 cup of activated almonds (the original recipe said hazelnuts and l have also use walnuts), 1 cup of desiccated or shredded coconut and 8 large medjool dates (remember to take out the seeds).

Blend well in the food processor and then press firmly into the pan. Place this into the freezer to set while you make the filling.

In the food processor blend together:

1 ripe avocado, 3 heaped teaspoons of cocoa or cacao, 3 tablespoons of organic coconut oil and 1 cup of medjool dates (seeds removed). Once combined add 1 cup of frozen raspberries and gently pulse through the mix so they are roughly chopped up or blend thoroughly if you want them mixed through.

Remove the base from the freezer and fill with the delicious chocolate mix. Smooth the top with a spoon, cover with cling wrap return to the freezer. When you are ready to serve the tart, remove it from the freezer and decorate with extra berries and fruit. The fruit is really just one idea of what could accompany this tart. You can use your imagination and serve it with what suits your diet and preferences. I used green grapes when decorating this tart but my favourite grapes are the red or very black ones. Ensure you wash them well though as they are usually sprayed with a nasty chemical that some people can react to.

An alternative to this is to cut the tart up into single serves and place them into a container in the freezer. My daughter is just loving being able to go to the freezer and grab a piece a couple of times a week when she feels like something sweet. I also have had this after work when l have been really tired and needed a pick me up.

If you enjoyed this post please share with a friend. I am also on Facebook and Twitter. Thanks Carolyn

Summer dessert- Sweet chocolate tart with fruit

2013-12-26 09.40.56

This is a delicious chocolate tart that can be eaten straight from the freezer where it will be firm and cool, or at room temperature where it is quite soft but holds together and has a really creamy delicious taste. This recipe was given to me by a friend who sourced it from http://www.wholefoodsimply.com. I made the tart a week before it was required and covered it with cling wrap while still in the baking tray and placed it in the freezer. On the day of the event l removed it from the freezer and tray, and decorated it with some festive coloured fruits and berries. I placed it in the fridge until we had to leave for the party and ideally it will remain in the fridge or be taken from the freezer just before serving.

I used a round baking tray with a decorative edge that had a removable base. I greased the inside of the tray with organic coconut oil and then made the base.

In the food processor l placed:

1 cup of activated almonds (the original recipe said hazelnuts), 1 cup of desiccated or shredded coconut and 8 large medjool dates (remember to take out the seeds).

Blend well in the food processor and then press firmly into the pan. Place this into the freezer to set while you make the filling.

In the food processor blend together:

1 ripe avocado, 3 heaped teaspoons of cocoa or cacao, 3 tablespoons of organic coconut oil and 1 cup of medjool dates (seeds removed). Once combined add 1 cup of frozen raspberries and gently pulse through the mix so they are roughly chopped up or blend thoroughly if you want them mixed through.

Remove the base from the freezer and fill with the delicious chocolate mix. Smooth the top with a spoon, cover with cling wrap return to the freezer. When you are ready to serve the tart, remove it from the freezer and decorate with extra berries and fruit.

Raspberry smoothie

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A raspberry smoothie that is delicious, sweet, refreshing and cooling. The frozen berries give this smoothie a wonderful icy cold feel, the raspberries a delicious sweetness, while the chia seeds add some crunch. The colour of the smoothie is so amazing and l eat it with a spoon because it is nice and thick.

In the blender place 1 generous cup of frozen raspberries, 1 tablespoon black chia seeds, 1 small green apple with the skin on (cored and cut into pieces), 1 generous cup of chopped spinach/kale leaves and 250 ml plain coconut water/filtered water. Blend and serve.