Raw Chocolate Raspberry Coconut Tart

Time to treat yourself! If you have 10 minutes to waste, a special occasion to celebrate or just a usual sugar craving, THIS is for you!

This tart is H.E.A.V.E.N! I got the recipe from the French vegan blogger Lloyd Lang but I made a few adjustments to the original recipe to suit my taste.


  • 1 Tablet Dark Chocolate 80%
  • 1 Tin Coconut Milk
  • 1 Pack Speculoos biscuits (I could not find them here so I have used the Spiced Almond Biscuits from Aldi – very similar!)
  • Coconut Oil
  • Frozen Raspberries
  • 1 Teaspoon Vanilla flavour
  • Optional: Desiccated coconut

Step 1
Put the biscuits into a food processor and mix till it looks like sand. Add in 4 tablespoons of melted coconut oil and pulse until it’s blended.
Once the mixture looks like wet sand, pour it into a mould and press it all around so it covers the mould. That’s the crust! Let it set in the fridge and jump on Step 2.

Step 2
In a sauce pan, mix the coconut milk and vanilla flavour together until it gets warm (but not too hot, it should not be boiling).
Place the chocolate cut in chunks into a bowl, and when the milk is warm enough, pour it over the chocolate. Leave it for 3-5 minutes as is, without mixing.

Step 3
Get your mould out from the fridge, and place the frozen raspberries all over the crust. Then, stir well your mix of choco/coco milk and pour it over the fruits.
Optional, you can top it with desiccated coconut.

Let it set and cool in the fridge for ~2-3 hours (I went for a run during the wait, in prevision of what I was going to eat 😂 ). Tick-tock, ready, eat! 😍  🍫

Seriously, this is a can’t-fail, cheap and easy recipe. Less is more, they say! Give it a go, share your pictures with me, and spread the word!

Enjoy xx 🙌





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