Farmacy Kitchen's Raw Chocolate Tart

September 21, 2018
Photo by Jenny Huang
Author Notes

From Camilla Fayed's Farmacy Kitchen: "This tart is sweetened only with dates. Cacao is known as the food of the gods for good reason. It's packed with antioxidants, high in magnesium and protein and contains many vitamins and minerals. It's also an aphrodisiac and balances hormone swings. The hazelnuts are rich in good fats and support heart, brain, and skin health, making this a naturally mood-enhancing dessert." —Food52

Test Kitchen Notes

We made this tart in a round, 9-inch springform pan rather than the square one specified in the instructions, and it worked like a dream. (One we’ve had every night since, to be specific.) —The Editors

Watch This Recipe
Farmacy Kitchen's Raw Chocolate Tart
  • Prep time 6 hours 15 minutes
  • Serves 9
  • For the date paste and hazelnut crust
  • 3/4 pound Medjool dates, pitted (for the paste)
  • 1/2 cup water
  • 2/3 cup hazelnuts
  • 1/3 cup desiccated (dried) coconut
  • 3 tablespoons cacao powder
  • 3 tablespoons cacao nibs
  • 1 pinch of salt
  • 1 cup dates, pitted, plus extra if needed (for the crust)
  • For the chocolate filling
  • 1 2/3 cups cashew nuts, soaked overnight, then drained
  • 10 1/2 ounces date paste (see above)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 1/4 cups cacao powder
  • 1/2 cup coconut oil
  • Fruit Chia Jam, to serve (we like this formula)
In This Recipe
  1. Start by preparing the date paste. Combine the dates and water in a food processor. Blend until very smooth, scraping down the sides of the processor to make sure the dates are well incorporated. Store in an airtight container in the refrigerator for up to 2 weeks.
  2. To make the crust, put all the ingredients except the dates into a food processor and blend until well combined. Add the dates little by little while blending; the mixture should hold together but be easy to break up. If it is too dry, add more dates. Press the mixture into a 7-inch square springform or loose-bottomed cake pan lined with nonstick parchment paper and put in the refrigerator while you make the filling.
  3. To make the filling, blend together all the ingredients except the cacao powder and coconut oil until smooth. Add the cacao powder and coconut oil and blend until well incorporated. Then pour it evenly onto the crust.
  4. Refrigerate for 6 hours or overnight. If you are short of time you can also put the tart in the freezer so that it sets faster. It can also be stored in the freezer up to 1 month. Try eating it frozen too—it tastes great.
  5. Serve cut into 9 squares topped with Fruit Chia Jam.

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