Raw Chocolate Tart with Christmas Crumb



For the Christmas pudding base

  • 1/2 cup (55g) dried dates

  • 2 cups warm water

  • 3/4 cup (124g) almonds

  • 1/2 cup (45g) coconut flakes

  • 1/4 cup (67g) dried apricots

  • 1/4 cup (33g) raisins

  • 3 tablespoon (60g) coconut oil

  • 2 teaspoon mixed spice

  • 1 teaspoon cinnamon

  • 1 tablespoon water (from soaking your dates)

  • Pinch of salt

  • Optional: ⅛ cup rum or brandy

For the chocolate filling

  • 1 cup cashew

  • 1 tin coco cream

  • 3/4 cup (99g) cocoa / cacao powder

  • 3/4 cup (140g) dried dates

  • Pinch of salt

  • 1 tsp vanilla extract


  1. Line a 24cm tart tin with baking paper, or grease really well.

  2. For the base - Place dates in a bowl of warm water to cover and leave for 10 minutes to soak and soften. 

  3. Place almonds and coconut flakes into a food processor and blitz until broken up into small chunks. 

  4. Scoop out soaked dates - keep the soaking water - and add to food processor with remaining ingredients. Process to a crumbly mixture. 

  5. At this point, add your rum and brandy to make the recipe a little boozy, if you wish. Process until combined.

  6. Test the mixture - squeeze mixture in your hand into a sausage shape. Release your grip, the mixture should hold together. If it’s crumbly and falling apart, add 1 tbsp of the date soaking water at a time until mixture holds together.

  7. Spoon base mixture into tart tin and use wet hands to spread mixture evenly over the bottom tin. Gently push the mixture up the sides of the tin and use the back of a wet tablespoon to create a side. 

  8. Place tart base into the freezer for 15 minutes while you make your filling. 

  9. For the chocolate filling - In a blender, combine filling ingredients. Blend on high until smooth. Taste test, this is a rich recipe and works well with some fresh fruit to add some sweet and balance the rich. If you want to add some more sweetness you can in the form of some extra dates, maple syrup or similar. 

  10. Store in fridge until you’re ready to eat.


Serves: 12 - 15 

Recipe by Lunch Lady Lou, keep up with her on Instagram here, check out her website here or and look at her books and courses here! Styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.