Easter Celebration Tart

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Recipe by Naomi Sherman



Not an egg to be seen…

My good friend Kristie, from Freya’s Nourishment and I were talking about how hard it is to find a truly luxe Easter treat without all of the nastiness of refined sugars and dairy and general crap.

We decided to collaborate together to create an Easter treat that is rich and chocolatey, but that is refined sugar, grain and dairy free. Yep. All of the most excellent bits and none of the stuff that you don’t want.

We had so much fun with this project that we went with a phase two, that you will get to see at a later date.

I created the crust for this tart and Kristie developed the lush filling.

Tag us if you make one for Easter lunch, we’d love to see your creations.



  • Base:
  • 1 1/2 cups almond flour

  • 1/2 cup cacao powder

  • 1/3 cup Sukrin Gold sweetener 

  • 6 tbsp coconut oil

  • Filling:
  • 2 cups cashews, soaked 

  • 1/4 cup coconut oil

  • 3 tbsp chilled thick part of coconut milk

  • 2 tbsp cacao

  • 1 Tablespoon of Wattleseed

  • 1 Tablespoon of  Reishi latte or chai mix

  • Dash maple syrup


  • Pre-heat oven to 170 degrees C
  • Place almond flour, cacao, sweetener of choice and melted coconut oil together in a bowl and mix well. Spray one large tart pan with coconut oil spray.
  • Press the crust mixture into pan using the back of a dessert spoon. I have learned over the years to finish off around the edges using a 1/4 cup measure. The edge of the measuring cup helps to create a nice angle to the bottom of the tart.
  • Prick all over the base of the tart with a fork and bake for 12-15 minutes until cooked but not scorched. The crust will be very soft when it comes out of the oven. Don’t stress, it crisps up as it cools.
  • Place the soaked cashews and other ingredients into a food processor and process until smooth and creamy, scraping the sides down occasionally.
  • Pour over the base of a 18cm fluted tart base and chill for 4 hours.
  • Top with fruit and cacao nibs.