A classic with a nutritious twist – we’ve got yet another gorgeous tart from @365cleaneats to share with you guys and can’t wait to see what you think!

Raw Chocolate Caramel Tart

Minako Umehara – @365cleaneats

Vegan, Dairy Free, Gluten Free, Raw
24cm / 9.5 Inch Tart Pan with Removable Base



  • 120g raw walnuts* 
  • 40g sunflower seeds*
  • 20g shredded coconut* 
  • 2 Tbsp. flaxseeds* 
  • 2 Tbsp. melted raw cacao butter*
  • 4 pitted Medjool dates (80g) *
  • 1/8 tsp pink salt*

White Chocolate Layer

  • 120g raw cashews (soaked 4-6 hours and rinsed)*
  • 120ml coconut cream
  • 4 Tbsp. melted cacao butter*
  • 3-4 Tbsp. maple syrup*
  • 1/4 tsp vanilla bean paste
  • pinch of pink salt*

    Chocolate Layer

    • 180g raw cashews (soaked 4-6 hours and rinsed)*
    • 160ml coconut cream
    • 5 Tbsp. melted cacao butter*
    • 3.5 Tbsp. maple syrup*
    • 4.5 Tbsp. raw cacao powder*
    • 1/4 tsp vanilla paste
    • pinch of pink salt*

    Vegan Tahini Caramel Cream

    • 5-6 Medjool pitted dates (100-120g)*
    • 3/4 cup (180ml) coconut cream 
    • 1 Tbsp. hulled tahini*
    • 1/4 tsp vanilla bean paste
    • 1/4 tsp pink salt*

      *available at Naked Foods


      1. Pulse all crust ingredients until well processed but still slightly crumbly. Press the mixture into the tin.
      2. In a high speed blender place all ingredients for the white chocolate filling and blend well until smooth. Layer the filling above the crust. Freeze it until set.
      3. Repeat the same process for the chocolate layer. Freeze it overnight.
      4. Pulse all the ingredients for the cream until smooth. Place in the fridge overnight to thicken.
      5. Take the cake from the freezer and remove it from the tin. Spread the caramel cream on top. Garnish with your choice of fruits and dark chocolate.

      Have you guys made any of our recipes? Share your creations with us by tagging @nakedfoods or leaving a comment below! And don’t forget to check out @365cleaneats for more stunning food photos and recipes.