Superfood Swirl Tart

One of my favourite raw dessert creations…



2 cups almond meal
1 cup desiccated coconut
4 tbsp raw cacao
1 tbsp greens powder, optional superfood
1 tsp vanilla powder or extract
1/2 cup coconut oil
1/3 cup rice malt or maple syrup, or to taste
Pinch Himalayan salt

Method: 11428553_10205779783486850_714018954_n

Combine well, sweeten to taste. Press firmly and evenly into a spring form tart or cake tin greased with coconut oil and lined with baking paper. Set aside in the freezer. 


  • 3 cups raw cashews, soaked 1 hour
  • 2/3 cup raw cacao butter (or coconut oil, but this changes the flavour)
  • 2/3 cup rice malt syrup or maple , or to taste
  • 1 tsp vanilla powder or extract
  • 1/2 cup coconut water, as needed
  • 2 cups your favourite berries
  • 2 tsp Acai powder, optional

Choc swirl:

  • 1/4 cup coconut oil
  • 1/4 cup raw cacao
  • 1-2 tbsp rice malt, to taste IMG_0847


Whisk together until smooth and sweeten to Taste. Blend all ingredients in a high power blender excluding acai powder and berries until really smooth, adding water as needed and sweetening to taste. Set aside 2 heaped tbsp in a bowl for the swirl effect, then pour half the White choc filling into the tart. Now add the berries and Acai to the remaining half of the filling in the Blender and blend until smooth. Pour berry mix over white chocolate and smooth out with a spatula. Drizzle horizontal lines of left over white chocolate filling then chocolate swirl, and use a skewer to swirl the colours together.

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