Raw Chocolate Tart with Strawberry Compote - in collaboration with @happyskinkitchen



For the Base: 

1/2 cup of Biona Coconut Flour 

1/4 cup of ground almonds

1/4 cup of shredded coconut 

10 medjool dates 

2 tablespoons of rice malt syrup 

2 tablespoons of Biona melted coconut oil 

A dash of vanilla essence 


For the filling: 

2 cans of Biona coconut milk placed in the fridge the night before (very important, please don't skip) 

100g of good quality dark chocolate 

2 tablespoons of liquid sweetener of your choice (we used rice malt syrup) 

A dash of vanilla essence 


For the strawberry compote: 

150g strawberries (fresh or frozen) 

2 tablespoons of chia seeds 


To decorate (optional): 

Fresh berries of your choice 

40g melted dark chocolate to drizzle on top 



In a food processor, add the coconut flour, ground almonds and shredded coconut and blitz for a minute or so until everything is fully combined. Add the pitted dates, the coconut oil and the sweetener and blitz again until you have a sticky mixture when pressing between your fingers. 

Grease a cake tin with a bit of coconut oil. Remove the mixture from the food processor and with your fingers press it down evenly onto the cake tin. Place the cake tin in the freezer while you are making the filling. 

For the filling, scoop out the solid part of the coconut milk which is normally at the top of the tin. Don't use the water, you only want to use the solid, creamy part (you can use the water in a smoothie or curries). Pour it into a pan on a low heat, add the chopped dark chocolate and gently let it melt. Add the sweetener of your choice and the vanilla essence. 

Remove the cake tin from the freezer. 

Once the coconut milk and chocolate are all melted and combined together, pour the mixture on top of the base. Place the cake back in the freezer and let it set for at least 2 hours. 

While the cake is setting make the strawberry compote: Place the strawberries in a pan wtih a splash of water on a medium heat. Cover with the lid and bring it to a boil. Once it starts to bubble, turn the heat down and leave it to simmer. Add the chia seeds and a sweetener, if desired. Cook the compote on a low heat for about 20 minutes until it becomes gloopy and thick. Don't worry if it's slightly runny when still hot, it will thicken up when cooling down. 

Remove the cake from the freezer half an hour before serving and drizzle with melted dark chocolate. Decorate with fresh berries. To serve, cut into slices and add a generous dollop of the strawberry compote. Enjoy! 




Windmill products used in this recipe