This rich a velvety vegan, gluten free, no bake (raw), chocolate chaga tart is made with chaga powder, avocados, dates, and loads of healthy ingredients.
Chocolate chaga or chaga chocolate no matter how you spin it, it's a delicious raw tart made with avocados and chaga powder.
This chaga chocolate tart gets its richness and creaminess from none other than avocados. While there are many avocado tarts out there (including my first ever now-deleted cringe-worthy blog post), this one is definitely subtle enough to fool anyone into thinking it's full-on dairy.
For a fun addition, I added some strong chaga tea (made with chaga powder) which adds a nice earthy richness to accompany the dark cacao and dates but feel free to opt for coffee or just plain almond milk. The crust is a classic "raw tart" kind of deal which is pretty simple and basic but tastes like the brownie and is simply delicious on its own.
Nature Colors Cookbook
Last month my amazingly talented friend Maggie Pate released her first book, The Natural Colors Cookbook. I’m sure you’ve come across Maggie’s creations on Instagram and blogs before. A textile artist and natural dye aficionado, Maggie creates the most gorgeous clothing, wall hangings, and naturally dyed fabric in her Chattanooga home.
While not a cookbook in the classic sense of the world, Natural Colors shows you how you can repurpose food waste to create stunning hues for dyeing your own fabric. As someone who loves to sew and play around with natural plant-based dyes myself, I've been searching high a low for a book as comprehensive as this one for ages now.
In a very straightforward way, the book walks you through how to prep fabric, collect scraps, and the entire dyeing process. Maggie was kind enough to send along the perfect millennial pink fabric (dyed with avocado pits!) for me to style this post with. I loved the shade of pink so much, I even used up some saved avocado pits I had in the freezer to dye some fabric myself (last photo).
We’re all here for one thing, myself included, and that's to share delicious recipes, so let’s get on with it.
- pitted dates
- shredded coconut
- avocados (around 1 ½ cups)
- chaga powder
- maple syrup
- cocoa powder
- melted coconut oil
- sea salt
- vanilla extract
- ½ recipe coconut whipped cream
Combine the almonds, dates, shredded coconut, coconut oil and cocoa powder in a food processor. Pulse until the mixture until the almond pieces are small in size and the mixture begins to ball up.
Press into a 7 inch (or thereabout) tart pan. Set aside.
In the same food processor, combine all the filling ingredients. Puree until smooth.
Pour this mixture into the prepared crust and set in the fridge to chill, at least 6 hours or overnight.
Tips + Notes
- ½ cup almonds
- 1 cup pitted dates (I used half medjool + half soft deglet noor)
- ½ cup shredded coconut
- 2 tbsp. cocoa powder
- 1 tbsp. coconut oil
- 2 medium avocados (around 1 ½ cups)
- ¼ cup chaga tea (you can use an instant pack like this, or omit and use a plant-based milk instead)
- ¼ cup maple syrup
- ½ cup cocoa powder
- ⅓ cup melted coconut oil
- ¼ tsp. sea salt
- 1 tsp. vanilla extract
- In a food processor combine the almonds, dates, shredded coconut, coconut oil and cocoa powder. Pulse until the mixture until the almond pieces are small in size and the mixture begins to ball up. Press into a 7 inch (or thereabout) tart pan. Set aside.
- In the same food processor, combine all the filling ingredients. Puree until smooth. Taste and adjust sweetness if needed. Pour this mixture into the prepared crust and set in the fridge to chill, at least 6 hours or overnight.
- Prior to serving, top the tart with coconut cream, cocoa or Anandamide, and cacao nibs. Tart will last in the fridge 4-5 days.