Dark chocolate tahini tart recipe

This chocolate tart is super rich but absolutely delicious. Not for the faint hearted, that’s for sure. It is the ultimate treat.

Be aware that if you’re healing, chocolate of any kind is not helpful, whether it’s raw, organic or the highest quality possible. It produces alot of adrenaline in the body, which will fuel an underlying condition, and chocolate also feeds strep bacteria.

SERVES 10-12

INGREDIENTS

FOR THE BASE

1 cup (50g) walnuts

1/2 cup (60g) pumpkin seeds

1/2 cup (87.5g) medjool dates, chopped

1 tbsp chaga powder

1/4 teaspoon sea salt

FOR THE FILLING

200g dark chocolate (I use Vivani, 92%, made with coconut sugar)

1/2 cup (120g) tahini

1/2 cup (125ml) full fat coconut milk

3-4 tbsp maple syrup

4 drops of rose or blood orange essential oil (optional)

METHOD

To make the base, add the walnuts, pumpkin seeds, chaga powder and salt to the food processor and pulse to a semi fine ground. Then add the dates a couple at a time until the mixture comes together. Finally, add the maple syrup and pulse again.

To make the filling, place the chocolate and coconut milk in a pyrex jug over a little hot water to melt and gently stir with a whisk. Once melted add in the maple syrup and tahini, as well the essential oil, if using.

Place in the fridge for a couple of hours before eating or freeze until needed.