"These plant-based, raw tarts are gluten-, dairy- and refined sugar-free. They are surprisingly fresh and light to taste, until you get a mouthful of the dark chocolate sauce! Go mad with the petals and passionfruit to decorate them; they will look amazing." Lauren Glucina, Ascension Kitchen




Skill level

Average: 3.5 (3 votes)



  • 100 g walnuts
  • 80 g coconut flakes
  • 2 tbsp raw cacao powder
  • 1 tsp fresh ginger, finely grated
  • 2 big pinches coarse sea salt
  • 140 g Medjool dates, pitted (see Note)


  • 80 g cashews
  • ¼ cup almond milk
  • 1 tsp fresh ginger, finely grated
  • 1 tbsp coconut oil
  • ¼ cup 100% pure maple syrup
  • 1 vanilla bean, scraped
  • 100 g (½ cup) fresh raspberries

Chocolate sauce

  • ½ cup 100% pure maple syrup
  • ½ cup raw cacao powder
  • 2 tbsp coconut oil, melted
  • ¼ tsp coarse sea salt
  • ½ tsp vanilla paste or extract


  • fresh raspberries, passionfruit, flower petals or freeze-dried raspberry powder, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To prepare the case, lightly blitz the walnuts in a food processor until fine and crumbly, then add the coconut, cacao powder, ginger and salt and process again to combine. Add the dates, one at a time, and keep blending until the mixture resembles a dough consistency.

Transfer the dough to a flat surface lined with baking paper, and use your hands to roll into a log. Divide the log into 4 equal portions, and flatten each portion to a biscuit shape with your palm. Press each portion into 9 cm individual tart tins. Use your fingers to press the dough carefully into the scalloped edges (if they are too sticky to work with initially, pop them in the freezer for a few minutes). Set in the freezer while you prepare the filling.

To prepare the filling, blitz the cashews in a blender until they become a fine meal. Add all other ingredients, blend until smooth. Remove tart cases from their tins and transfer to a lined tray. Divide the filling among the individual tart cases and pop back in the freezer to firm up.

To prepare the chocolate sauce, blend everything together until smooth, set aside.

To assemble, remove tarts from the freezer, top with fresh raspberries and the pulp from half a passionfruit. Drizzle with the chocolate sauce and sprinkle a few flower petals over the top. If you like, a little freeze-dried raspberry powder adds a lovely finish.

Tarts can be kept in the fridge or freezer. Leftover chocolate sauce is best kept in the fridge.



• If your dates are tough or dry, soak in water for 15 minutes to soften, then drain and use.


Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby.


Lauren Glucina is a health and wellness coach, passionate raw food chef and educator, and creator of Ascension Kitchen and the new Raw Desserts App.


Recipe by Lauren Glucina from Ascension Kitchen.