Cocoa Tart With Raspberries

Cocoa Tart With Raspberries


  • 12 fresh dates
  • 100 g of almonds
  • 2 tablespoons of sunflower seeds
  • 1 tablespoon of coconut oil
  • 1 teaspoon of vanilla aroma

For the filling:

  • 2 small ripe bananas
  • 1 small avocado
  • 2 tablespoons of cocoa powder
  • 2 teaspoons of rum aroma
  • raspberry or some other fruit as desired


Peel dates from the seeds, add vanilla aroma, coconut oil and mix well into the blender. Transfer in a bowl and place the almonds and sunflower seeds in the blender. When everything is crushed, unite this two mixture and make up a compact mixture that does not stick to your fingers. Sprinkle baking paper with ground almonds and transfer prepared mixture on it. Stretch with your finger to form crust. If you have a smaller mold for such things then it is better and easier. Put ingredients for filling into blender and mix well. Pour on prepared crust, decorate per your wish and put in a fridge for at least one hour.

Cocoa Tart With Raspberries

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