Raw Vegan Chocolate Rose Tart
Prep time
Cook time
Total time
Hazel & Cacao:
Recipe type: Dessert
Serves: 12
  • BASE:
  • 1 cup almonds
  • 1½ cups pitted dates
  • ¼ cup sunflower seeds
  • 2 TBSP rose cacao powder (or sub cacao powder + 1 tsp rose water)
  • 1½ cups raw cashews (soaked for 4 hours or overnight)
  • 200g canned coconut cream
  • 2 TBSP maple syrup
  • 1 TBSP coconut oil
  • juice ½ lemon
  • ¼ cup frozen pitted cherries
  • 1 TBSP rose water
  • 1 cup raw cashews (soaked for 3-4 hours or overnight)
  • ½ cup cacao butter
  • ½ cup rose cacao powder (or sub cacao powder + 1 tsp rose water)
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • Dried rose petals for decoration.
  1. For the base: break down almonds in a food processor. Add remaining base ingredients and blitz until sticky. Press down evenly on the base and sides of a 22cm tart tin. Set aside.
  2. In a blender, blend all filling ingredients until smooth and creamy. Pour over base and place in the freezer for about 3 hours until set.
  3. For the chocolate topping, place all ingredients in a blender and blend until as smooth as possible. Add almond milk or water if your blender is having trouble. The mixture is quite thick.
  4. Spoon out over rose filling and spread out with a spatula.
  5. Place in the fridge to set for 3-4 hours.
  6. Decorate with rose petals, slice, and enjoy. For best texture, store in the fridge, but can be stored in the freezer for months if not wanting to eat straight away.
Recipe by Hazel & Cacao at https://hazelandcacao.com/raw-vegan-chocolate-rose-tart/