Raw raspberry, ginger and chocolate tarts

“These plant-based, raw tarts are gluten, dairy and refined sugar free. They are surprisingly fresh and light to taste, until you get a mouthful of the dark chocolate sauce! Go mad with the petals and passionfruit to decorate them; they will look amazing.” Lauren Glucina, Ascension Kitchen



  • 100 g walnuts
  • 80 g coconut flakes
  • 2 tbsp raw cacao powder
  • 1 tsp fresh ginger, finely grated
  • 2 big pinches coarse sea salt
  • 140 g Medjool dates, pitted (see Note)


  • 80 g cashews
  • ¼ cup almond milk
  • 1 tsp fresh ginger, finely grated
  • 1 tbsp coconut oil
  • ¼ cup 100% pure maple syrup
  • 1 vanilla bean, scraped
  • 100 g (½ cup) fresh raspberries

Chocolate sauce

  • ½ cup 100% pure maple syrup
  • ½ cup raw cacao powder
  • 2 tbsp coconut oil, melted
  • ¼ tsp coarse sea salt
  • ½ tsp vanilla paste or extract


  • fresh raspberries, passionfruit, flower petals or freeze-dried raspberry powder, to serve


Step 1  To prepare the case, lightly blitz the walnuts in a food processor until fine and crumbly, then add the coconut, cacao powder, ginger and salt and process again to combine. Add the dates, one at a time, and keep blending until the mixture resembles a dough consistency.

Step 2  Transfer the dough to a flat surface lined with baking paper, and use your hands to roll into a log. Divide the log into 4 equal portions, and flatten each portion to a biscuit shape with your palm. Press each portion into 9 cm individual tart tins. Use your fingers to press the dough carefully into the scalloped edges (if they are too sticky to work with initially, pop them in the freezer for a few minutes). Set in the freezer while you prepare the filling.

Step 3  To prepare the filling, blitz the cashews in a blender until they become a fine meal. Add all other ingredients, blend until smooth. Remove tart cases from their tins and transfer to a lined tray. Divide the filling among the individual tart cases and pop back in the freezer to firm up.

Step 4  To prepare the chocolate sauce, blend everything together until smooth, set aside.

Step 5  To assemble, remove tarts from the freezer, top with fresh raspberries and the pulp from half a passionfruit. Drizzle with the chocolate sauce and sprinkle a few flower petals over the top. If you like, a little freeze-dried raspberry powder adds a lovely finish.

Tarts can be kept in the fridge or freezer. Leftover chocolate sauce is best kept in the fridge.

Note:  If your dates are tough or dry, soak in water for 15 minutes to soften, then drain and use.

Source:    Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby.   Recipe by Lauren Glucina from Ascension Kitchen. SBS Food

Link to recipe on sbsfood.com.au