Raw Chocolate Tarts

Raw Chocolate Tarts

Posted by Nicole Frain on Aug 03, 2018

Dreamy chocolate tarts

The ultimate clean treat.

Swap sugary desserts for these little chocolate cups to satisfy your sweet tooth and nourish your body.

With notes of cherry and coconut, this clean treat is an indulgent dessert you'll love plating up at your next dinner party or date night.


For the base

  • 10 dried dates – Soaked in water + drained
  • 1 tablespoon rice malt syrup
  • 1 tablespoon coconut oil – Melted
  • 2 tablespoons desiccated coconut
  • 20g Bulk Nutrients Mug Cake in Choc Cherry
  • 1/3 cup almond meal

For the filling

  • 3x Sweet William Dark Chocolate No Added Sugar Chocolate Bars (150g)*
  • 1 tablespoon no added sugar maple syrup
  • 1 tablespoon coconut oil – Melted
  • 2 tablespoons cacao butter – Melted


  1. Combine all base ingredients in a processor and blend to bring together.
  2. If too wet, add a little more of one of your dry ingredients such as the remainder of your mug cake, more almond meal or another flour base ingredient. Start with just one tablespoon at a time.
  3. Press into four mini tart cases (we used 8cm Bakers Secret Loose Bottom Tartlet Cases).
  4. Set aside and make the filling.
  5. Melt the cacao butter first as this will take the longest. We placed in the microwave for an initial 2 minutes, stir, then 1-minute intervals after this stirring in between.
  6. Add in the chocolate and coconut oil and stir to start melting. Add back into the microwave at 30-second intervals until completely melted.
  7. Add in maple and stir well.
  8. Spoon into each tart case the melted chocolate filling. Place flat in the fridge to set for at least one hour.
  9. Once ready to enjoy add your choice of toppings like a berry or cocoa dusting, or just eat!

Note: Best stored in the fridge for up to a week. Not suitable for freezing.

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