Chocolate tart with raw nutty crust

When I saw the photo of that pie on the cover of PALEO Magazine I was blown away. I checked the recipe and having all needed ingredients, I started the journey of preparing so delicious dessert in my small kitchen.

It is so easy to make and you cannot eat a lot at once so you can enjoy it with friends or family.

paleo chocolate pie

Recipe comes from that book.

INGREDIENTS for crust:

  • 1 cup walnuts
  • 4 soft, pitted Medjool dates
  • 1 tsp cinnamon
  • pinch of pink or sea salt

INGREDIENTS for filling:

  • 1 full fat coconut milk (*refrigerated overnight – use only the separated cream from the top of the can)
  • 8 soft, pitted Medjool dates
  • 85 g dark chocolate
  • ¼ cup extra virgin coconut oil
  • 1 tsp vanilla powder 

INGREDIENTS for whipped coconut cream:

  • 1 full fat coconut milk (*refrigerated overnight – use only the separated cream from the top of the can)
  • 1 tsp vanilla powder

METHOD (crust):

Blend all ingredients in food processor with ‘S’ blade until very fine. Transfer mixture to the pie dish and press it all over the whole dish and also nearly halfway up on the sides.

METHOD (filling): 

Warm up coconut cream slightly. Melt dark chocolate as well as the coconut oil in the saucepans. Place all these ingredients with vanilla and dates in the food processor and purée until smooth (about 1-2minutes).

Pour the mixture over the crust and refrigerate for minimum half an hour.

Keep leftovers in the fridge.

METHOD (whipped coconut cream):

In the meantime, whip coconut cream by hand or with blender. Store in the fridge.

paleo chocolate pie 1

7 thoughts on “Chocolate tart with raw nutty crust

    1. I have not used coconut cream in that recipe yet but I will try it next time. Coconut cream is thicker than milk. So I think, there is no liquid separated after leaving the can in the fridge. You could use the whole can of coconut cream without refrigerating it🙂

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