Raw Chocolate Cashew Tarts



Sinful. Delectable. Delicious. Addictive. These four words will likely come to mind when you taste this simple, 5-ingredient, raw dessert. I tried these at room temperature, refrigerated and frozen and I must say they are best frozen. However, feel free to play around with them. I also made these into smaller servings by using a cupcake and mini-cupcake pan. The mini sizes make for perfectly portioned treats. I highly recommend you sharing these at potlucks or get-togethers. Although, you may need to double the recipe size. Below makes 2 tart sized/6 cupcake sized/12 mini-cupcake sized desserts.

Sweet eating!



  • 1/2 c raw cashews
  • 1/2 c raisins or dates


  • 1/2 c raw cashews (soaked for 4-6 hours)
  • 1/4 c water
  • 3 Tbls cocoa powder
  • 3 Tbls agave
  • pinch salt
  1. In a food processor, pulse crust ingredients until the form a crumbly consistency. Press into greased pan of choice
  2. Next, blend the filling ingredients
  3. Add filling to the crust. Freeze for an hour or until firm



(recipe courtesy of the amazing, Raw on $10)


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