Raw Salted Chocolate Blueberry Tart Recipe

Name: Raw Salted Chocolate Blueberry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hazelnut Crust; 70 grams Hazelnut Flour; 75 grams Almond Flour; 2 tablespoons Coconut Oil; 2 tablespoons Maple Syrup; Pinch coarse sea salt; Filling; 1.5 cups medjool dates, soaked 4 hours or overnight and drained; 1/4 cup cashews; 1/4 cup warm water; 1/2 seeds fresh vanilla bean; 80 grams 70% or darker dark chocolate, melted; 1 cup fresh blueberries; 30 grams dark chocolate, melted (to drizzle over); 1/2 teaspoon coconut oil or ghee; 1/2 teaspoon coarse sea salt

Servings: persons

Hazelnut Crust
70 grams Hazelnut Flour
75 grams Almond Flour
2 tablespoons Coconut Oil
2 tablespoons Maple Syrup
Pinch coarse sea salt
Filling
1.5 cups medjool dates, soaked 4 hours or overnight and drained
1/4 cup cashews
1/4 cup warm water
1/2 seeds fresh vanilla bean
80 grams 70% or darker dark chocolate, melted
1 cup fresh blueberries
30 grams dark chocolate, melted (to drizzle over)
1/2 teaspoon coconut oil or ghee
1/2 teaspoon coarse sea salt

1
In a Cuisinart or blender, combine hazelnut flour, almond flour, coconut oil, maple syrup, and sea salt. Blend to combine.
2
Remove dough from your blender and form into a ball.
3
Press evenly into a tart pan (mine is irregular at 8 inches wide, but you could use two 4.5 inch wide tart pans).
4
In a blender, combine drained dates, cashews, warm water, vanilla bean, and 80 grams melted chocolate and blend until creamy in consistency (it took me about 1 minute, total, stopping to scrape down the sides every 15 seconds or so).
5
Spoon out filling evenly over your raw crust.
6
Top with blueberries, in no particular arrangement.
7
Combine 30 grams chocolate with coconut oil or ghee, stirring to thoroughly combine.
8
Using a small spoonful at a time, drizzle melted chocolate over your berry topping (I used two spoonfuls).
9
Sprinkle coarse salt over. Serve chilled.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Hazelnut Crust, 70 grams Hazelnut Flour, 75 grams Almond Flour, 2 tablespoons Coconut Oil, and more.

Yes, Raw Salted Chocolate Blueberry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raw Salted Chocolate Blueberry Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions