Recipe Directions

1. Pulse nuts in a food processor until finely crumbly.

2. Add cacao and pulse until well blended.

3. Add dates and blend until it forms a dough.

4. Press into pan and chill in fridge 15 minutes (or until ready to serve).

5. Fill with raspberries. Drizzle chocolate sauce on top and serve.

Cupcakes revenge's Thoughts

By cupcakes revenge

Fresh raspberries in a nutty chocolate crust, topped with rich fudgy sauce.

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Comments

Top voted

23 votes
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Hi lauraj, I'm sure you could. I haven't used carob powder in forever, but I remember it having a nice maple syrup-y flavour, which I think would go quite nicely with the crust. I don't know about the raspberries (I have trouble visualizing flavour combos...) but I think if you filled the crust with a cashew cheesecake type filling, it would go together really well.

21 votes
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bioliz217's Review

Chocolate Raspberry Tart
5
5 out of 5

The sauce is very sweet! It's delicious but how long will the crust keep? should I put it in the refrigerator if I have a bunch leftover?

21 votes
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Momof2's Review

Chocolate Raspberry Tart
3
3 out of 5

Looks fantastic!

All

21 votes
+
Vote up!
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Vote down!

Momof2's Review

Chocolate Raspberry Tart
3
3 out of 5

Looks fantastic!

Top Voted
23 votes
+
Vote up!
-
Vote down!

Hi lauraj, I'm sure you could. I haven't used carob powder in forever, but I remember it having a nice maple syrup-y flavour, which I think would go quite nicely with the crust. I don't know about the raspberries (I have trouble visualizing flavour combos...) but I think if you filled the crust with a cashew cheesecake type filling, it would go together really well.

Top Voted
21 votes
+
Vote up!
-
Vote down!

bioliz217's Review

Chocolate Raspberry Tart
5
5 out of 5

The sauce is very sweet! It's delicious but how long will the crust keep? should I put it in the refrigerator if I have a bunch leftover?

Top Voted
20 votes
+
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-
Vote down!

Can I use carob powder instead of cacao and will it turn out as good?

17 votes
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mmmmmmmmmm looks delish!

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