Raw Chocolate & Strawberry Tart


This Chocolate & Strawberry Tart though is so simple to make. In addition to being super easy, it’s also healthy – it’s gluten-free, dairy-free, egg-free, nut-free, grain-free, refined sugar-free, vegan, low carb and Paleo-friendly! Oh, and you don’t even have to turn on your oven. The base is made with shredded coconut and sunflower seeds and requires just a quick blitz and press into the pan before it’s ready to go. The chocolate filling is just as easy to make. Simply blend the filling ingredients and pour it over your chocolate base. Garnish with berries, set it in the fridge and boom – you’re done.

Base Ingredients

  • 2 cups activated sunflower seeds
  • 2 cups shredded coconut
  • 1 Tbsp coconut oil
  • Pinch of salt
  • 1 tsp cinnamon
  • 1-2 Tbsp cacao powder
  • Stevia or your preferred sweetener to taste

Filling Ingredients

  • 1 cup coconut cream (room temperature)
  • 1 avocado
  • 1 tsp cinnamon
  • Seeds of 1 vanilla bean
  • Stevia or your preferred sweetener to taste
  • 1 Tbsp coconut oil, melted
  • 2 Tbsp cacao powder
  • Optional add ins; ginger powder, grated orange zest or food grade orange or peppermint essential oil to taste


  • Fresh berries and/ or homemade ice-cream, fresh mint leaves, a drizzle of melted chocolate


1. Add the activated sunflower seeds and coconut to your food processor or thermomix and blitz until it resembles a flour.
2. Add the remaining base ingredients and blend until well combined.
3. Line a tart tray with baking paper. Now cover your hands with some coconut oil and press the base mixture into the lined tin evenly.
4. Place in the fridge to set while you make the filling.
5. Now add all the filling ingredients to your food processor or thermomix bowl and blend until completely smooth and creamy. Scrape down the sides and re-blend.
6. Taste the mixture and adjust any of the flavours or sweetness if desired.
7. Pour/ scoop the filling mixture onto the base and spread it out evenly.
8. Now top it with thinly sliced strawberries and place in the fridge to set.
9. When it’s ready, serve and enjoy. 

Best eaten within 2 days, store in an airtight container in the fridge