Raw Peanut Butter and Cacao Tarts


Difficulty: Easy

Makes 12


I’m having fun with raw desserts lately and this is my latest venture. It’s kind of like a chocolate peanut butter cup but healthier and a little more substantial. You can use crunchy or smooth peanut butter in this one but I’m typically a crunchy gal. These are so fun for a little high tea or to take into work to impress your colleagues. If you can manage not to eat them all, that is.


  • 1 1/2 cup cashews
  • 6 medjool dates, pitted
  • 1/2 cup almonds
  • 1 tablespoon coconut oil
  • 1/4 cup cacao powder
  • 1/4 cup shredded coconut
  • 1/3 cup peanut butter
  • 1/4 cup agave syrup
  • 1/3 cup coconut cream
  • 1/4 cup coconut oil, softened
  • 1 tablespoon cacao nibs


  1. Soak the cashews overnight or boil until they soften. If you choose the latter just remember it’s no longer raw!
  2. Throw the dates, almonds, first lot of coconut oil, cacao powder and shredded coconut into a blender or food processor. Combine until well mixed.
  3. Grease some mini tart tins and press the base mixture into each tin.
  4. Pop the cashews, peanut butter, agave, coconut cream and coconut oil in the blender and whizz until smooth.
  5. Spoon the mixture into the bases and sprinkle with some cacao nibs before allowing to set in the fridge for several hours.