Raw Coconut Cacao Tart

1 C Medjool dates, pitted and packed
1 1/2 C Walnut halves
3/4 C Almonds
1/2 C Nutiva Organic Coconut Oil, warmed
1 tbsp Nutiva Organic Coconut Manna, warm
3/4 C Organic Rolled Oats, gluten free
1/3 C Coconut, desiccated
1/2 C Nutiva Organic Hempseed
1 tsp. Lemon, juice
1/8 tsp. Sea or Celtic Salt
Dash of Cinnamon

1 1/2 C Cashews, soaked for 4-6 hrs., drained
1/2 C Nutiva Organic Coconut Oil, warmed
1 1/4 C Water
1/3 C Nutiva Organic Coconut Sugar
1/2 C Maple Syrup, less if desired less sweet
3 Tbsp. Nutiva Organic Chia Seeds
5 Tbsp. Raw Cacao Powder
1/8 tsp. Sea or Celtic Salt
1/4 tsp. Cardamom
2 Tsp. Vanilla

1. Use either a 9 1/2″ or 11″tart pan with a removable bottom.
2. In a food processor or nut grinder, chop walnuts and almonds until chunky. Add pitted dates, coconut oil & manna, lemon juice, salt & cinnamon and blend until a sticky dough forms. Then blend in rolled oats and hempseeds.
3. Press the mixture evenly and firmly into base of tart pan., about 1/2″-3/4″ .
4. Place all filling ingredients into a blender and blend on high for 3-4 minutes until creamy and smooth.
5. Pour into tart over crust and place in the refrigerator overnight.
Remove and serve.

You won’t believe how delicious, rich and truly satisfying this chocolate tart is! It will “wow” any guest. We suggest topping it with whipped coconut cream with a little vanilla and Nutiva Organic Coconut Sugar!


Chef at Nutiva
Shanna Rader, Nutiva's Staff Chef, is an enthusiastic foodie. Inspired by world travels, Shanna has been developing various styles of cooking for over 20 years.
With creativity and warmth she creates fresh and healthy meals to inspire and nourish others. She’s an advocate for plant-based diet, holistic nutrition, superfoods and living with joy!
“I have a passion to bring people together around healthy creative and delicious foods.”

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