Raw Sugar-Crusted Chocolate Tart

The holidays are for showing your love for friends and family, and there’s no better way to accomplish this than through chocolate. With this in mind, we’ve created a sugar-crusted chocolate tart that’s easy to make and ready in minutes. Enjoy it right away, bring it to social gatherings, or freeze it for up to two months and enjoy as you ring in the New Year. Staying raw and vegan during the holidays has never been easier!
 
Serves 4

What You Need:
 
For the chocolate tart:
8 large medjool dates, pits removed
½ cup raw coconut crystal sugar
1½ tablespoons raw pecan, cashew, or almond butter
¼ teaspoon cinnamon
1 tablespoon raw cacao powder
½ cup raw cacao nibs
 
For the sugar crust:
1 tablespoon raw coconut crystal sugar
⅛ teaspoon cinnamon
 
What You Do:
 
1. If the dates are firm and dry, soften in one cup water for 45 minutes. Pat dry on a paper towel before using.
 
2. For the Chocolate Tart, in a food processor, blend all ingredients until a thick, sticky mixture is formed. It should be dry enough that you can roll a spoonful into a ball with your hands.
 
3. For the Sugar Crust, in a bowl, combine sugar and cinnamon. In a heart-shaped or other tart pan with a removable base, sprinkle crust mixture at the bottom of the pan. Tap sides to distribute evenly.
 
4. Add Chocolate Tart mixture to crust and use your fingertips to press down evenly. Chill tart in freezer for 25 minutes or until firm. Remove from freezer, and pop out by pressing on the removable base.
 
Photo by Natalie Norman