Chocolate Chilli Torte



Vegan tarts aren’t rocket science, they have been done plenty of times, but it’s all about flavour. When a vegan tart tastes like it shouldn’t be healthy, that is when you know you have mastered it! I really wanted to create something indulgent and rich that felt like a real treat. Mexican food has been a big theme in our household recently so I was inspired by those flavours and decided to create a rich, sweet tart with a kick. If you aren’t so keen on chilli you could always leave this out, especially as the roasted hazelnuts provide a great deal of flavour. You could even add some roasted hazelnuts to the topping if you fancied a real ‘nutella’ style tart.

This tart is so quick and easy to make and serves at least ten people as you only need a small slice to feel satisfied. The beauty of raw food is that you can speed up the setting process by popping it into the freezer if you are in desperate need of a sweet fix or need to whip up dessert for a dinner party! The only bit of preparation needed is the soaking of the cashews. I hope to develop some different versions of vegan cheesecakes and tarts so stay tuned for more ideas! Enjoy!


Chocolate Chilli Torte
Prep time
Total time
Recipe type: vegan, glutenfree, dairy free
Serves: 8-10
  • 150g medjool dates, pitted
  • 150g hazelnuts (light roasting optional, 10 minutes at 150 degrees celsius)
  • A pinch of himalayan pink salt
  • 4 tbsp cacao powder
  • 200g cashew nuts, soaked for a few hours or ideally overnight
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • Chilli flakes or cayenne pepper
  • Extra hazelnuts and chilli flakes for decoration
  1. Line a loose based round tin with baking paper (mine measured 7 inches)
  2. Place the dates, roasted hazelnuts, a pinch of salt and 1 tbsp of the cacao powder in a processor
  3. Process until a ball forms but there are still some visible pieces of hazelnut
  4. Place the mixture into the bottom of the tin and press until it is evenly distributed and smooth (Top Tip: use the back of a metal spoon dipped in hot water to smooth the mixture into the tin)
  5. Place the tin in the freezer for 10 minutes
  6. With no need to clean the processor, add the soaked and drained cashews, coconut oil, maple syrup, remaining 3 tbsp of cacao powder, a pinch of salt and chilli and process for around 3-5 minutes until really smooth
  7. Once smooth, pour the mixture into the tin on top of the base
  8. Smooth the surface of the tart so that it is even
  9. Once again, place into the fridge or freezer until the topping is firm
  10. Carefully press the bottom of the tin up and slide the tart onto a plate
  11. Decorate with extra hazelnuts and chilli flakes for a show-stopping centre piece!


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