Let’s face it: summers are hot, with no relief in sight! 🔥 Baking with an oven these days is not my idea of fun, so here I have a delicious and decadent raw chocolate cherry tart sure to please. 🍒 Using nutritious seasonal cherries, protein-packed tofu, and crunchy raw seeds, this healthier dessert will impress everyone and have them returning for seconds! Check it out! 👇

Ingredients:

Crust:
• 1 cup raw pumpkin seeds (pepitas)
• 2 tbsp raw ground flaxseed (+1 tbsp if crust feels soft)
• 2 tbsp raw white sesame seeds
• 1 cup soft Medjool dates (pitted, ~12 dates; +1 if mixture feels crumbly)
• 3 tbsp unsweetened cacao powder
• 1 tbsp canola oil
• Pinch of salt

Chocolate Filling:
• 1 package (14 oz) silken tofu (drained)
• ½ cup unsweetened cacao powder
• ⅓ cup pure maple syrup
• ¼ cup smooth sunflower seed butter
• 1 tsp vanilla extract
• Pinch of salt

Topping:
• 2+ cups fresh dark sweet cherries (pitted and halved)
• Raw sesame seeds (garnish, optional)

Method:

1. Crust: Add the raw pumpkin seeds, raw ground flaxseed, raw sesame seeds, 3 tbsp cacao powder, and a pinch of salt into a large food processor. Pulse several times until the seeds form a coarse meal. Add the pitted Medjool dates and 1 tbsp canola oil. Process continuously until a sticky, uniform dough forms.

2. Pinch the dough between your fingers: If crumbly, pulse in 1 extra pitted date or 1 tsp warm water. If too soft/wet, pulse in 1 to 2 tsp extra ground flaxseed. Once ready, press the dough firmly into an 9-inch tart pan (note: use a pan with a removable bottom or line a regular tart pan with rotating strips of parchment paper so it can be easily lifted out). Place in the freezer for 20 to 25 minutes.

3. Filling: In a high-speed blender, combine the drained silken tofu, ½ cup cacao powder, maple syrup, seed butter (or canola oil), vanilla extract, and pinch of salt. Blend on high for 1 to 2 minutes, scraping down the sides as needed, until completely smooth, glossy, and air-whipped. The texture should should resemble a thick pudding.

4. Arrange half of the halved cherries cut-side down across the chilled crust bottom. Pour the chocolate tofu mousse directly over the cherries, gently smoothing the top with a spatula or the back of a spoon.

5.  Sprinkle the top of the filling with raw sesame seeds (optional) and follow with the remaining fresh cherry halves. Refrigerate for at least 2 to 3 hours (or freeze for 45 minutes) so the filling sets fully into a sliceable tart before serving. Enjoy! 🍒

Take advantage of the season and grab cherries while they’re still fresh! They truly make a difference in this delightfully dark dish. 💀 Keep refrigerated or store in the freezer before serving (allow to thaw in the fridge for a few hours first!). Have a lovely day! ❤