Chocolate Covered Raspberry Tart

I love being able to spend my summer days gardening and designing beautiful spaces where people can connect with nature within the city. Something I love even more is integrating edible plants into these urban areas making them not only beautiful but functional and nourishing. Three summers ago we planted a bed of raspberry bushes and this years harvest has really shown off the benefits. The raspberries are amazing on there own but in this tart they pare with chocolate that create a little soul nourishment, making your inner goddess (or god) sing!! The color, the smell, the taste… well just try for yourself. It makes a rich decadent dessert perfect for garden party’s and get together’s, and the leftovers are perfectly acceptable to eat for breakfast! Hope you enjoy!

Chocolate Covered Raspberry Tart


Base layer:

  • 1 cup almonds or pecans
  • 6 medjool dates, pitted
  • ¼ cup coconut flakes
  • 1 T coconut oil melted
  • ¼ tsp raw ground vanilla beans (or ½ tsp pure vanilla extract)

Pink layer:

  • 1 cup coconut butter, melted (coconut butter is different then coconut oil)
  • 2/3 cup raspberries fresh or frozen and thawed 
  • 2 tbsp liquid sweetener of your choice (I used honey)
  • 1 tsp pure vanilla extract (or ½ tsp more ground raw vanilla bean)
  • ¼ tsp salt

Chocolate topping layer:

  • 1 large or two small ripe avocados
  • 1/4 cheesecake layer reserved
  • 1 tsp coconut aminos (I know it sound weird but it works)
  • 1 T honey
  • ½ tsp vanilla
  • ⅓ cup cacao powder or dark chocolate cocoa

1. Place nuts, coconut flakes, dates and coconut melted coconut oil in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 6” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm coconut butter, vanilla and honey in a small saucepan on low heat until just melted. Whisk to combine.
3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients including ½ cup shredded beet and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
4. Pour about 3/4 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula and throw in the freezer.

5. With the remaining mixture add the avocado, 1/3 cup cacao powder, 1 T honey and vanilla and blend on high until smooth. Pour onto the first layer of filling. Place back in freezer until solid.
6. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with espresso/tea.