no-bake dark chocolate tarts with raspberries (vegan, paleo, grain-free, gluten-free, dairy-free, soy-free, refined sugar-free)

“But when she turned her back to the lights, she saw that the night was so dark… she could not see the stars. The world felt as high as the depthless night sky and deeper than she could know. She understood, suddenly and keenly, that she was too small to run away, and she sat on the damp ground and cried.” – Shannon Hale, The Goose Girl

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It feels like time is running away from me. On Monday, my little brother turned 13. Thirteen years of laughter, crying, bickering, loving. Thirteen years of fun, and I couldn’t be more grateful. In ten days, I turn fifteen. It will be 5475th day of my life on paper, but it will be just the 221st of my life. My real life; the life in which I feel I satisfy the definition of ‘the state of being alive’. Alive with fun, alive with smiles, alive with the people I love, and alive with health. Can I edit my birthday?!

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Rich, gooey chocolate insides that curl up on  your spoon, caressed by a soft nutty crust with a plump, juicy, ruby red raspberry carefully set on top of a drizzle of chocolate. Dark and mysterious, decadent and creamy, yet soft and smooth, this really is a celebratory treat. My spoon glides in to it like a wave in to the ocean – carefully, yet boldly. Everybody needs some of this no-bake crust filled with lusciousness, berries so ripe they are about to burst scattered on top.

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Let’s call it breakfast, shall we? That’s totally a deal.


dark chocolate tarts

by Alessandra Peters

Prep Time: 30 minutes



    For the Crust

    • 1 1/4 cup ground almonds
    • 3 tablespoons cacao powder
    • 2 tablespoons maple syrup
    • 1/4 cup coconut oil, melted

    For the Filling

    • 1/2 cup coconut oil, melted
    • 1/3 cup maple syrup
    • 1 cup cacao powder


    1. Blitz the crust ingredients in a food processor until well combined.

    2. Press the mixture in to four small tartlet pans or two quarter-loaf pans evenly to form a crust.

    3. Refrigerate for 1 hour or until hardened.

    4. To make the filling, combine the coconut oil and maple syrup in a food processor until combined. Add in the cacao powder and process until combined.

    5. Fill the tartlet crusts with the mixture, smoothing the top with the back of a spoon.

    6. Place in the fridge for an hour. To serve, let the tarts come to room temperature and stud with raspberries!

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