The Great Australian Bake Off

Chocoholics will go mad for these elegant dairy-free chocolate and raspberry tarts.


  • Crust

  • 500g almond meal

  • 140g unsweetened cocoa powder

  • 140g coconut oil, melted

  • 2 tbsp pure maple syrup

  • 1 pinch course sea salt

  • Filling

  • 375ml full cream coconut milk

  • 510g semi-sweet chocolate, finely chopped

  • 250g raspberry for raspberry puree

  • 30g caster sugar

  • 2 lemons

  • 1000g raspberries

  • Presentation

  • 200g dark chocolate for chocolate sail

  • Super gold lust dust

  • Decorator’s rose spirit


  • 1.

    Preheat oven to 170°C.

  • 2.

    Lightly grease six 10cm tart tins with coconut oil.

  • 3.

    Make raspberry puree by heating blended raspberry and sugar in a saucepan, and chill in the fridge.

  • 4.

    Combine all crust ingredients and stir together, press 45g firmly and evenly into each tart tin. Bake for 15 minutes.

  • 5.

    For the chocolate mixture, combine coconut milk and chopped chocolate, microwave 2 minutes, 1 minute and so on until melted.

  • 6.

    Stir the chocolate mixture until smooth, then stir in raspberry puree.

  • 7.

    Pour filling into the baked crusts. Chill the tart for 20 minutes.

  • 8.

    Make chocolate sails, decorate with gold lust dust.

  • 9.

    Decorate tarts with fresh raspberry and chocolate tart, add gold leaf onto the raspberry.


This recipe has not been edited or tested by the Bake Off Food Department

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