This gluten-free, dairy-free, citrus-infused luscious chocolate dessert with a thick nut crust is made with raw chocolate grapefruit!
The problem with today’s dish is that I labeled it as dessert, but you could easily have it for morning. It has almonds, dates, honey, coconut oil, and grapefruit juice in it. And if it contains grapefruit juice, it is essentially breakfast. Right? Right.
Raw. Free of gluten. No dairy. Just change honey for maple syrup or agave to make it vegan. Raw Chocolate Grapefruit Tart with Nut Crust, No-Bake.
Don’t be alarmed by the title; there are more words in it than steps in the recipe. I realize that some people associate phrases like raw or gluten free in dishes with blandness. That is not the case here, believe me.
It’s so rich and luscious that it’s difficult to realize it’s free of processed sugar and dairy. When I took it into the workplace, everyone went insane. As one lady took a mouthful, her legs practically collapsed, and she erroneously accused me for wrecking her diet.
She stared at me for a minute after I informed her what was in it before snatching two more slices and fleeing back to her desk.
Ishoney, one of my hidden weapons. EVERYTHING GOES WELL WITH HONEY. I use it in baked products, bread, coffee (you heard me), and everything else. It works with the dates to act as a glue to keep all of the nuts together in the crust.
It also lends the ideal amount of sweetness to the filling to balance out the intense, acidic taste of grapefruit, but I’d be happy cutting it out entirely to allow the grapefruit flavor shine.
The miraculous cashew is my other secret. I had no clue how flexible cashews might be until around a year ago. They’re an excellent alternative for heavy cream (if you prepare ahead and soak them in water overnight), and they’ve become my new best buddy as I strive to squeeze into last summer’s bikini.
Let’s speak about the crust for a minute.
It’s no bake, so it’s neither crispy or crunchy; instead, it’s sticky and moist. It holds together well and complements the chocolate filling perfectly.
But keep in mind that this isn’t a graham cracker crust; it’s raw. And oh, so, so delicious.
Therefore, to cut a long tale short, if you want a low-effort raw dessert (as long as you have time to soak the cashews and chill the finished tart), this is it. You will not be let down!
Contents
No-Bake Raw Chocolate Grapefruit Tart with Nut Crust
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Description
Equipment
- Tart dish (rectangular)
- The food processor
Ingredients
Nut crust
- raw almonds in cup
- walnuts with cupraw
- cupdates
- 1 tsp raw honey or maple syrup
- 1 tablespoon melted coconut oil
- 1teaspooncinnamon
Chocolate cashew filling
- 2 cups raw cashews (soaked) (at least 4 hours)
- 1 teaspoon vanilla extract
- cocoa powder cupraw
- maple syrup or cupraw honey
- 1 cup freshly squeezed grapefruit juice
- For garnish, use fresh grapefruit slices and almond slices.
Instructions
Cashew prep
- Filling preparation, should be completed the night before: Soak cashews overnight in a dish of water (or at least 4 hours).
2 cups cashews, raw
Nut crust
- Nonstick spray a tart pan (with a detachable bottom). Set aside.
- 1 teaspoon cinnamon, 2 cup dates, 1 tablespoon raw honey or maple syrup, 1 tablespoon coconut oil
12 cup raw almonds, 2 cup raw walnuts 1
Combine all ingredients in a food processor and mix until thoroughly blended and sticky.
1 - Fill prepared tart pan halfway with mixture, pushing it up against the edges and completely covering the bottom.
Chocolate cashew filling
- Blend cashews in a food processor until largely smooth and creamy.
- 1 quart grapefruit juice
14 cup raw cocoa powder, 2 cup raw honey 1
Mix in the vanilla, cocoa powder, honey (or other preferred sweetener), and grapefruit juice. Mix until the mixture is smooth and pourable.
3 teaspoons vanilla extract - Pour into the prepared crust and level the top with a spatula if necessary. Refrigerate for at least 4 hours or overnight.
- Just before serving, garnish with almond and grapefruit pieces. Slice and serve!
Grapefruit segments and almond slices