Our Coconut Yoghurt is the perfect accompaniment to this rich chocolate tart…



  • ½ packet pitted dates
  • 3 tbsp peanut butter
  • 3 tbsp coconut oil – melted
  • 1 tbsp sugar-free maple syrup (or normal)
  • ¼ tsp sea salt
  • ½ cup puffed quinoa
  • ½ cup rolled oats
  • ¼ cup coconut flour


  • ½ can coconut milk
  • 1 block of dark chocolate (preferably 72%)
  • Dash of vanilla essence

To serve:

  • Raglan Food Co coconut yoghurt – Natural Greek-Style or Vanilla Bean
  • Strawberries
  • Coconut chips


  1. Soak the dates in hot water for 10 minutes. Reserve the water.
  2. Place the nut butter, coconut oil, salt, maple syrup, dates and 3 tbsp of the reserved date water into a blender and blend until well combined.
  3. Transfer mixture into a bowl.
  4. Place rolled oats and puffed quinoa into a blender to make a flour. Add to the wet ingredients along with the coconut flour and mix well.
  5. If it looks dry, add more of the reserved date water. If it looks wet, add some coconut flour.
  6. Press into a tray that’s lined with baking paper. Ensuring thick edges and a deep middle for the filling to go into.
  7. Freeze for at least 3 hours before doing the filling.
  8. For the filling, warm the coconut milk in a pot until lightly bubbling. Add the chocolate and vanilla. Stirring well until the chocolate is melted and well combined.
  9. Pour into the already prepared crust and place in the fridge for at least 5 hours to set.
  10. Serve with fresh strawberries, Coconut Yoghurt and coconut chips.
  11. Enjoy!

Thank you to Sophia over at @tastings_bysophia for brightening our day with this recipe!

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