Raw chocolate macaroon tart

Raw chocolate macaroon tart


For the crust:
12 pitted Medjool dates
100g (4oz) desiccated coconut
25g (1oz) ground flax seed
20g (1oz) unsweetened cocoa powder
1 tbsp coconut oil, melted
Pinch of salt
For the filling:
200g (7oz) 70% dark vegan chocolate, chopped
500ml (1pt) chocolate CO YO
3 tbsp agave syrup, or more if you prefer it sweeter
To decorate:
1 tbsp vanilla CO YO
2 tbsp toasted coconut flakes


  1. Grease a 20cm springform tin and line the bottom with greaseproof paper. Put the dates in a food processor and blitz until finely chopped and stuck together in a ball. Add the rest of the crust ingredients and process again until everything is well chopped and becomes a crumbly mixture. Test the dough by pinching a little together to see if it sticks. If it crumbles add a little water and blitz again.
  2. Tip the crust into the prepared tin and press to the edges and 4cm up the sides. Use a small glass with a piece of greaseproof underneath to press flat and compact. Chill in the freezer.
  3. To make the filling put the chopped chocolate into a bowl over a pan of hot water and stir until melted. Remove from the heat and transfer to a large mixing bowl. Add the CO YO, agave syrup and a pinch of salt to the bowl and mix together until completely combined and smooth.
  4. Spoon the filling into the tart crust, level, and then drizzle the additional vanilla CO YO over the top. Use a skewer or tip of a knife to make a swirly pattern in the top of the tart.

Recipe from CO YO.

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A great dessert that will impress friends


Time: 25 minutes
Serves: 10
Nutrition: n/a