Chocolate Tart

Easy Paleo Vegan Chocolate Tart

Summer Recipe Perfect for the 4th of JULY cookout!

The hot summer deters me from turning on my oven. Being a SF/DF/GF girl (95% of the time), I enjoy scouting perfect cold recipes that take are quick and easy to make. Here it is my friends. I found this on Pinterest as a Key Lime Pie and I changed up the ingredients, screwed it up by using kiwi one time, and then finally got it right. Other options for the filling could be altered to your tastes or whatever is in season, like strawberry “cream”, mango, peach, or peanut butter/chocolate/banana combo. Play around!! The best part about the pie is that it’s healthy, tasty, and fast to make for a last minute BBQ!

Everybody, have fun & stay safe!

The Crust:

12 dates

1/2 cup pecans

1/2 cup slivered almonds

1 cup ground flax seeds

1 cup unsweetened coconut

The Filling

2 cans of full fat coconut milk (scoop only the fatty part that collects at the top. If it’s all incorporated together and has not separated, use only 1 full can)

2 avocados

4 tbls raw cacao powder

1/4 cup maple syrup

garnish with raw cacao nibs and unsweetened coconut flakes


Put all ingredients for the crust in a food processor until all of the ingredients are like a fine and evenly processed. Using your fingers or the back of a measuring cup, press it evenly into a pie pan.

Put all the filling ingredients into a blender. Then fill the pie. Top it with some garnish, or leave it clean. Refrigerate for at least 30 minutes. And then nosh until your hearts content! Enjoy.