Chocolate and Raspberry Tart

Chocolate and Raspberry Tart

Simple. Delicious. Enjoy.

Chocolate and Raspberry Tart


  • 1 cup hazelnuts*
  • 1 cup desiccated coconut
  • 10 medjool dates


  • flesh of 1 ripe avocado
  • 3 tablespoons cacao or cocoa
  • 3 rounded tablespoons coconut oil
  • 1 firmly packed cup of medjool dates, deseeded
  • 1 cup of raspberries, frozen is fine.
  1. Place the base ingredients into your food processor and blend at high speed until the mixture is well combined.
  2. Press the base firmly into the base and sides of a pie dish and place in the fridge.
  3. To make the topping place all ingredients except for the raspberries into your food processor and blend until the mixture is well combined. Add the raspberries and pulse to combine. Spoon the topping over the base, level the top with the back of a spoon and place in the fridge or freezer to set and to store.

* to make this nut free sub the hazelnut meal with an extra cup of desiccated coconut.

note – if your base isn’t coming together add 1 – 2 tablespoons of coconut cream.

Photo credit – Rose Hewartson Photography

Rate this recipe
Chocolate and Raspberry Tart
5 Based on 6 Review(s)
  • That looks amazing and I know it would taste fab with all those ingredients. Can’t wait to make it! 🙂

    • bianca

      Thank you Sonia, I hope you love it is as much as we do.

  • I love the look of this recipe! I also love that I always have the ingredients on hand to make your delicious, healthy treats! With so many healthy and tasty alternatives…we need ‘normal’ treats less and less!

    • bianca

      Perhaps one day recipe such as this will be ‘normal’ treats, they are in our household 🙂

  • Amanda

    This is brilliant Bianca! We all loved it!

  • Lauren

    Made this loved it! So delicious!

  • Michelle

    Do you use raw macadamias? And if so do you soak them? (I’m a bit new to the raw nut thing and never sure…) Thank you!

    • bianca

      Hi Michelle,
      I do use raw macadamias, and no, I don not soak them. I hope this helps.

      • Michelle

        Thank you

  • This sounds so good, and I can’t wait to try it. Can you tell me how you prepare the cake pan and what size you might use? Thanks!

    • bianca

      Hi Christina, you can oil the cake pan with coconut oil if you wish, this can help, I come and go with this step. My spring form pan is 20cm. I hope this helps. Cannot wait to hear how you go! Be sure to let me know. Many thanks. Bianca

  • Another Bianca

    Can you sub macadamias for the hazelnuts when making the base, by any chance? Am going to make this tart for a dinner party tomorrow!

    • bianca

      Hi Bianca, I haven’t tried this but I think it will work perfectly fine, however macadamias do produce more oil then the other nuts. I would love to hear how it turns out. I hope you love the tart. Many thanks, Bianca.

      • Another Bianca

        Yep, the macadamias worked… It was superb! Everyone loved it!

        • bianca

          That is fantastic!! I will have to try it. I am very pleased it was a hit. xx

  • Emily

    I made this last’s divine! Thank you so much for these gorgeous, nourishing recipes!

    • bianca

      Thank you Emily. I am wrapped that you enjoyed the tart. It is lovely of you to take the time to write, I really appreciate you doing that. Enjoy! Bianca

  • Kelly

    I love chocolate! and this recipe looks really good!.

  • Mei

    Hi, What would you substitute for the nuts in the base to make this nut free? Thanks, Mei

    • bianca

      Hi Mei, you could use the base from our cookies and cream recipe? I hope that helps. Bianca

  • Judith Raisbeck

    I made this last night – took all of 15 minutes. I used almonds instead of hazelnuts because that was what I had on hand. It is amazingly delicious and decadent. No-one will ever guess how healthy it really is! Definitely a keeper.

    • bianca

      Thank you so much Judith, I really appreciate you taking the time to write. I am very pleased you have enjoyed the Chocolate Tart. Simple, healthy recipes is what our blog is all about, I hope you find plenty that appeal to you. Many thanks, Bianca

  • Jennie

    I made this tonight. So easy and so yummy. Strawberries are in season here so I used these instead of Raspberries. I also didn’t have hazelnuts so substituted Pecans. It worked beautifully !

    • bianca

      Thank you Jennie, that sounds lovely. I am glad you liked it. Enjoy. Bianca

  • Leah

    Thankyou so much for sharing this recipe!!!! Made it yesterday as my birthday cake as I’m currently doing a 12 week challenge (big time training and dieting). My family and i absolutely loved this recipe. I’m fully addicted to your website;)

    • bianca

      Thank you so much Leah! I am glad you and your family like it. I hope you are enjoying the challenge! Many thanks, Bianca

  • tovah

    Just made this, massive hit, thank you 🙂

    • bianca

      Thank you so much, I really appreciate you writing and I am glad it has been enjoyed. Bianca

  • Felicity

    Hi, I just made this chocolate tart this afternoon and it’s fabulous! My 4 yr old son and I happily licked the food processor bowl. He thought I was hillarious when I told him it had avocardo in it. “It’s not green mummy it’s chocolate” he replied 🙂 I picked up my other son (5 yr old) and we all enjoyed a slice for afternoon tea. Thanks for a no fuss, no badness simply delicious recipe 🙂 🙂

  • Shannon

    Hi Bianca,
    Love, love, love your recipes!!
    Just wondering what I can substitute the coconut oil for?
    Coconut & I do not mix well 🙂
    Thank you!!

    • bianca

      Thank you so much Shannon, I am glad you like our recipes. I would simply omit the coconut oil, it will not set the same but I think it will still be delicious. I would love to hear how you go with it. Many thanks, Bianca

  • Rachel

    Hello, this looks delicious! One thing, I can’t seem to find hazelnuts anywhere! Would hazelnut meal work?

    • bianca

      Hi Rachel, yes I think hazelnut meal will work. I hope you like it. Many thanks, Bianca

  • Rhianna Marshall

    OMG you are so amazing and inspirational, how can something so tasty be so not naughty?! I love it, we’ll I’ve only licked the dish waiting on the freezer to do its but! But so far so good! How delicious!!

    • bianca

      Thank you Rhianna, it is lovely of you to write! I am glad you like it (so far). Bianca. xx

  • Kerry Gunn

    This might be a silly question, but do you serve it frozen?

    • bianca

      Hi Kerry, I generally remove it from the freezer 15 minutes or so prior to serving. I hope you like it. Bianca

      • Kerry Gunn

        Thanks Bianca. We ate it frozen last night and it was divine. Next time I’ll take it out of the freezer for the 15 minutes you’ve suggested 🙂

  • Rebecca Sutherland

    Could you substitute the Avocado for anything else? The person i want to make this for can’t eat Avo.

    • bianca

      Hi Rebecca, I would try using a banana. I hope that helps. Bianca

      • Rebecca Sutherland

        Fantastic, thank you. Will try that!

  • Tiffany

    I found your page the other day through a friend who is studying to be a nutritionist. This was the first of your recipes I’ve tried, I’m just about to eat a slice, but my boyfriend has already devoured his and loves it!!! Thank you!!!

    • bianca

      Thank you so much Tiffany, it is lovely of you to take the time to write! I am glad your boyfriend enjoyed it, I hope you do too. Many thanks, Bianca

  • Angela

    This is so amazing, made it last night. Felt like it was something decadant and rich that I would have ordered from a restaurant.
    Thank you for sharing with us Bianca!

    • bianca

      Oh what a lovely message!!!! Thank you so much Angela!! I am delighted that you have enjoyed it!!! Many thanks, Bianca

  • Beck

    OMG THANK YOU THANK YOU THIS WAS AMAZING!!! Was soooo easy and the filling tasted like real choc mousse! YUM!

    • bianca

      Thank you Beck, it is lovely of you to write! I am glad you liked it!! Bianca xx

  • Charlotte

    This is delicious!!! Everyone loved it, thank you very much (:

    • bianca

      Thank you so much Charlotte, it is lovely of you to take the time to write. I am glad you have enjoyed it. Many thanks, Bianca

      • Charlotte

        ThankYOU for the great recipe! What my family loves to do is make the filling (minus the raspberries), then roast some hazlenuts and chop them up in a food processor, combine it in a dish with the filling and put it all in the oven. It is a delicious, warm dessert!!! (:

  • Renske

    Best chocolate tart ever. If I’m not carefull I tend to eat the whole thing. Gave it to some of my friends who also loved it and who didn’t realise it wasn’t a ‘normal’ tart. So thank you very much for this recipe all the way from the Netherlands

    • bianca

      Thank you so much Renske!! I really appreciate you taking the time to write and to send in your photo!! I am rapt that you like it!! Many thanks, Bianca

  • Christina

    I would really love to be able to make some of your recipes and sell them at a market, but most of them need to be kept in the freezer to stay firm, is that right? I am a new reader & haven’t had the chance to try any recipes yet – but will be ASAP .

    • bianca

      Hi Christina, welcome. Yes, many of our recipes do require being kept in a fridge or freezer. Many thanks, Bianca

  • Jodie

    Sounds delicious! This may sound like a silly question but in these type of recipes is the coconut oil melted and then added or simply added firm straight from the jar? Thanks (I’m new to all of this)

    • bianca

      Hi Jodie, it isn’t a silly question at all. I use the coconut oil directly from the jar. If I ever melt it I will specify in the recipe or the method. Many thanks, Bianca

  • Sue Walton

    Please email all recipes that you post on Facebook to me. Would really appreciate!

    • bianca

      Hi Sue, you can sign up for our weekly newsletter using the subscribe box on the top right hand side of the home page. I hope this helps. Many thanks, Bianca

  • Regan Taylor

    you recipe looks beautful 🙂 what would you recommend as a Date alternative in this recipe?

    • bianca

      Hi Regan, Is it just dates you are wanting to avoid or is it all dried fruit? Many thanks, Bianca

      • Regan Taylor

        Hi, its mainly Dates that i need to avoid…

  • Kate

    This is in the freezer for my husband’s birthday dinner tomorrow night – I’m thinking it is a very good thing I am working tomorrow and not at home otherwise doubt there would be much left for dinner! From the taste of the mix – yum and I can’t wait!

  • nicole

    I have also made this one a few times. The first time i made the base with macadamia nuts in the base and used strawberries instead of raspberries. My kids loved it!! when i made it the next time with the correct ingredients….my kids ate it all up but my 8 year old preferred the first one i made.
    Im so inlove with so many of your recipes!! hubby not so much but my kids are definitely getting into the less sugar!! thankyou so much for such wonderful recipes!

    • bianca

      Thank you Nicole. B. xx

  • susi

    Hi, is there an alternative for the avocado? unfortunately they make me really ill.
    Love your recipes! Thank you!

    • bianca

      Hi Susi, you can use banana in place of the avocado, I think it will still be delicious. Enjoy, Bianca

  • Just came upon your site in search of something WHOLE and chocolatley! Glad I found you, you have a lot of great recipes on here:)

    • bianca

      Thank you. x

  • Jenny

    Hi just wondering what you could use in the base instead of coconut as hubby hates coconut and would love to make it for him as he loves chocolate.

  • Rachele Jones

    Hi Would love to try a lot of your recipes but notice there is a lot of coconut which my husband and really cant stand the taste or texture of.
    Is there a substitute for desiccated coconut in this recipe. I have a BBQ on Sunday would really like to give it a go.
    Im on my 3rd week of Sugar Free and loving it.

    • bianca

      Hi Rachele, you could just double the hazelnuts and omit the coconut. I hope you like it. Bianca

    • Melissa

      I can’t do coconut either and for some of Bianca’s other recipes I have subsitute with oats – but half the amount. Eg if the recipe calls for 1 cup of coconut I have tried 1/2 cup of rolled oats. I haven’t done this particular recipe but it has sort of worked fo some of the other ones.

  • i am starting a health cafe, would love to use this recipe and add a few twists, do you happen to know how long it would keep for? and after freezing is the idea to defrost in the fridge and if so how long pretty please… thanks x

    • bianca

      Hi Jody, I typically only take it from the freezer around 15 minutes prior to eating and it keeps well. I hope this helps. Bianca

  • Sally

    I want to keep this!

    Is there a print feature on the page or is it so early and I’ve not had enough coffee to see it? Please and thank you 😉

    • Caz

      I just right clicked on the page and selected “print page”? I have a mac though? 🙂 Otherwise, copy and paste into a word document.

  • Nikki Fraser

    Do you eat it frozen or serve it at room temp?

    • bianca

      Hi Nikki, I typically take it out of the freezer around 15 minutes before serving but it really depends how you like it. Enjoy, Bianca

  • Rob

    I don’t usually go for this kind of “hippy food” and was more than a little sceptical.

    …credit where credit is due, this was awesome. I’m now going to trawl through the rest of your site now.

    Well done, and thank you for opening my all to sceptical mind.

    • bianca

      I love this! Thank you Rob, I am glad you liked it. xx

  • Caz

    Oh my goodness! HOw yummy is this! The base was yum yummy to start with (just a little taste) and the filling was so delicious! It’s in the fridge and I can’t wait to try it tomorrow! AND I only have my food processor and one spatula to wash up! Thanks so much for sharing the love 🙂

    • bianca

      Thank you so much Caz! I am rapt that you like it! I hope the set product was every bit as good as the testing. Thanks again, Bianca

  • I made this for a dinner party tonight and we all thought it was sensational! Thank you for yet another fabulous recipe, Bianca!

  • Cassie

    This sound beautiful. Do you have a nut free alternative for the base?

    • bianca

      Hi Cassie, you can use sunflower seeds? You can also use coconut but this will make a very firm base. I hope this helps. Bianca

  • Lisa

    Bianca my partner said the funniest thing after I made this -” who is this lady that comes up with all these recipes and does she have a husband?” Guess he will just have to make do with me making all your beautiful recipes xxxxx

    • bianca

      This made me laugh loudly Lisa, thank you!!! You must be doing a top job recreating them. Enjoy. x

  • Deanna

    I’ve just made this (only minutes ago!) and it’s now in the freezer. I tasted a little of the filling and I have an overwhelming taste of the coconut oil. I’m wondering if there is a specific type of coconut oil to buy or avoid? I’m not a particularly fussy eater. In fact, I eat almost anything, but the coconut oil is really disagreeing with my taste buds. Hubby, also not a fussy eater, feels the same. I’ve got people coming over for dinner – they’re quite nice so I’ll try it on them!! Ha! Thanks 🙂

    • Deanna

      I’ve just realised, I used melted coconut oil. Perhaps I should have used the unmelted stuff…hmmm. 🙂 I’ll just keep trying! Love your recipes, by the way, Bianca. We are in love with the Lemon Macadamia slice!

      • bianca

        Thank you Deanna, yes use solid coconut oil, I will specify if I ever melt the coconut oil. I hope you try it again, it is a very popular recipe. I am glad you like the lemon slice. Many thanks, Bianca

        • Deanna

          Ta, Bianca! I’ve just been trawling the internet to find info on Coconut Oil and apparently different brands vary quite dramatically in taste. I will definitely keep trying as it’s so good for you and in so many wonderful recipes. Thanks again.

  • Casey

    Wow can’t wait to try this!!! My daughter is anaphylactic to cashews and a few others but not hazelnuts!!! So have been searching for an alternative that doesn’t require cashews or macadamias (my two favorite nuts! 🙁

    • bianca

      Thank you Casey, I hope this one is a hit! If ever you need help with modifying one of our recipes please write to me and I will do my best to help you out. Enjoy, Bianca

  • Heidi Shearer

    I made this for a work lunch today and had so many requests for the recipe I have just sent a link to your site to everyone at work!
    This seems so wicked but we know that it really isn’t!

    • bianca

      Oh I love this!!! Thank you so much! That is very kind, I really appreciate it. x

  • Chels

    Yum! Everyone loved this one and couldn’t believe that it was made out of those ingredients!

    • bianca

      Fabulous. Thank you.

  • Ness

    Hi Bianca, this looks divine! Is there another dried fruit I could use other than dates (I hate them!)?

    • You could try raisins?

      • Ness

        Thanks Bianca, yes my grandma used to put medjool dates in her soups all the time and I remember avoiding them like the plague haha. Thanks I will try craisins or raisins can’t wait to see how it will turn out!

    • Have you tried the medjool dates? They are quite different to regular dates.

  • Elisabeth

    Hi Bianca, I absolutely LOVE this tart! Your recipes are amazing thank you!

  • Gabby

    Bianca, This is probably the fourth recipe I’ve tried from your cookbook. Each one a winner. So quick and absolutely delicious. Thanks for sharing the love! x

    • Thank you so much Gabby!! It looks divine!! I am glad you are enjoying the book and the recipes. Bianca. x

  • Pia

    This was amazing and even my husband loved it! Thank you!

  • Therese

    Hello Bianca- I have just made this tart and am wondering if it’s best served frozen or defrosted? Looking forward to it… yum!

    • Thank you. We take it out of the freezer around 10 – 20 minutes before serving. I hope you like it.

  • Barbara Murray

    Yummy, so quick and easy!
    Thank you

  • Emily

    Really delicious – thanks for the recipe. I added 1/8 tsp almond essence and a capfull of vanilla essence to the filling and it turned out wonderfully.

    • YUM!!! Thank you. I am glad you enjoyed it. I really appreciate the feedback. Be sure to let me know how you go with anything else that you try. x

  • Treeno

    This is divine 🙂 Everyone loved it. Deliciously rich and chocolately. Great base.

    • Fabulous!!!! Thank you. I am glad you liked it. x

  • Heather

    made this over the weekend – so so delicious! even hubby commented. he esp loved the base!

    • Fabulous!! Thank you so much. I am glad it was enjoyed. x

  • Liv

    Does anybody know if you can taste the avocado at all, not even a bit? I have two very fussy guests for a party in a couple days and was wondering?

    • Hi Liv, I think it would be fine but everyone is different. If you are wanting to sub the dates I would perhaps soak them in water briefly first. You can use them but it does alter the taste. I hope this helps.

  • Hayley

    So many reasons to love this. Thank you for sharing!