Easter Egg Dark Chocolate Raspberry Tart


25 minutes plus 2 hours cooling time


12 (makes one 9-inch tart or 2-3 smaller ones)

A rich and decadent chocolate tart with a raw nutty base and a simple 3-ingredient chocolate mousse filling – with no cashews or tofu in sight. Dark melted chocolate makes for a decadent and simple filling decorated with mini chocolate Easter Eggs and raspberries – an impressive and delicious vegan, gluten-free and easy dessert.


For the crust:
  • 280g almonds
  • 40g cacao powder
  • A pinch of salt
  • 60g coconut oil, melted
For the filling:
  • 180g Divine 70% Dark Chocolate with Raspberries
  • 240ml plant-based milk
  • 200g pitted dates
To decorate:
  • Divine Dark Chocolate Flights of Flavours Easter Eggs
  • 20g melted chocolate
  • Freeze-dried raspberries



Add the almonds to a blender and whizz until they form a firm meal. Pulse in the cacao and salt before adding in the coconut oil. Blend or stir until the mixture holds together when pressed between your fingers.


Line the bottom and sides of a 9inch round tin with the crust and press firmly (or smaller tarts). Save some crust for the topping (about 1 handful).


Melt the 180g chocolate and allow to cool slightly.


To make the filling, if your dates aren’t soft, soak them in boiling water for 10 minutes and drain thoroughly. Blend with the milk until smooth.


Add the melted chocolate to the blender with the milk and date mixture and blend until combined. Pour into the crust and smooth over the top. Allow to set in the fridge for 2 hours, or until firm.


Decorate with the 20g melted chocolate, the leftover crust mixture, some shards of broken Easter Egg and freeze-dried raspberries. Store in the fridge for up to 5 days.