Serves: 12-16

raw | vegan | refined sugar free



1 ½ cups (180g) pecans (preferably activated)

1 ½ cups (225g) activated buckinis (buckwheat groats)

1/3 cup (40g) cacao powder

8 medjool dates, pitted

¼ cup (60ml) melted coconut oil

2 tbsp maple syrup

¼ tsp Himalayan salt

Hazelnut Filling

2 cups (300g) raw cashews (soaked 6 hours, rinsed & drained)

½ cup (125ml) hazelnut chocolate butter*

6 medjool dates, pitted

¼ cup (60ml) maple syrup

1 tbsp coconut cream

1 ½ tbsp mesquite powder

1 ½ tsp vanilla bean powder

¼ tsp natural hazelnut flavour** (optional)

¼ tsp Himalayan salt

½ cup (125ml) melted coconut oil

Vanilla Filling

½ cup (75g) raw cashews (soaked 6 hours, rinsed & drained)

1 cup (250ml) coconut yoghurt

1/3 cup (80ml) coconut cream

2 tbsp light agave syrup (or maple syrup)

2 tbsp melted coconut oil

2 tsp lemon juice

½ tsp vanilla bean powder

Tart Decorations

½ cup (55g) hazelnuts (preferably activated)

1 block (about 80g) raw hazelnut mylk chocolate



  1. To make base, pulse all ingredients in a food processor until crumbly and mixture starts to stick together – don’t over process as you want a little texture.
  1. Press mixture into a greased 27cm tart (flan) tin with a removable base. Use the back of a spoon to even out the mixture and press down firmly to pack tightly. Place base in freezer to set while you make the filling.
  1. To make hazelnut filling, process all ingredients (except coconut oil) in a food processor until completely smooth. This may take several minutes. Slowly add coconut oil, while food processor is running and process until well combined.
  1. Spread hazelnut filling over base and smooth the top with a spatula. Freeze for 1 hour until almost firm.
  1. To make vanilla filling, blend all ingredients in a high-speed blender or food processor until completely smooth.
  1. Slowly pour vanilla filling over hazelnut layer. Place tart in fridge for 3 hours (or overnight) until set. Store any left over vanilla filling in fridge and serve as a side cream with tart.
  1. When ready to serve take tart out of fridge, remove from tin and place on serving plate.
  1. To decorate tart, melt hazelnut mylk chocolate (retaining a few pieces for decoration). Roughly chop the chocolate pieces and hazelnuts. Drizzle the melted chocolate over tart and sprinkle with chopped chocolate and hazelnuts.
  1. Store any left over tart in an airtight container in the fridge or freezer. Remove from fridge 20 minutes before eating to soften slightly and enhance flavours.



*We use Loving Earth’s hazelnut chocolate butter.

**We use Medicine Flower’s natural hazelnut flavour.  It is an an organic, natural flavouring, with no additives, that gives a great flavour to raw desserts. We buy ours from Earth To Table or you can order online from Medicine Flower.  


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