Raw Mocha Coconut Tarts

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Raw Mocha Coconut Tarts 2.1

Believe me or not, but over the last year I have successfully cut back my sugar intake by almost 50%. Now as a baker this hasn’t been easy and of course I have had my setbacks, but it’s during these times that I turn to raw (no bake) recipes, and more importantly these Raw Mocha Coconut Tarts which are literally the Best.Thing.Ever!

I learnt very quickly during a sugar detox last summer that going cold turkey was a recipe for disaster. So instead of depriving myself of the sweet stuff, I found that simply tricking my taste buds was much more effective. The answer? Swap all the bad sugars for good natural sugars.

I’m certainly not one to condemn those bad sugars, after all they are what My Kitchen Drawer lives off. But once in a while it’s nice to find an alternative that tastes just as good. Making the decision to add the “Raw” category to My Kitchen Drawer was therefore an easy one and with the world only getting heathier I’m hoping you all welcome it with open arms.

Using nothing but raw, natural, plant based ingredients these gorgeous silky tarts are amazingly good for you and every mouthful is packed full of healthy fats. The best thing about it is that from the taste you would never know.

An alternative option to the mini tartlet tins is to line a mini muffin tin with baking parchment and make smaller bites instead. I tried both and these work great as a quick afternoon snack.

Raw Mocha Coconut Tarts 7.1

Raw Mocha Coconut Tarts 6.1


Makes 4 Tartlets or 24 Cups

Preparation Time: 30 minutes


For the Tart Base

5 Medjool Dates, stoned

100g Shredded Coconut

30g Walnuts

30g Hazlenuts

1tsp Espresso Powder

30g Raw Cacao Powder

Pinch of salt

For the Filling

1 Avocado, pitted and sliced

110ml Coconut Milk (I use Alpro Fresh Coconut Milk)

50ml Coconut Oil (I use Lucy Bee)

10 Medjool Dates, stoned

50g Raw Cacao Powder

1tsp Espresso Powder


 In a food processor, blend the nuts, shredded coconut, cacao and espresso powder and sea salt together. Then add dates and process until the dates are fully incorporated and the mixture sticks together.

Press the base mixture evenly into the bottom and up the sides of the tins then put in the fridge to stiffen while you make the filling.

For the filling add avocado, coconut milk, coconut oil and dates to your food blender and blitz until smooth.

Add the cacao powder and espresso powder and mix well again until smooth and evenly mixed.

Spoon filling generously into tart bases and top with a scattering of the chopped/crushed hazelnuts.

Place in fridge to set and serve chilled. These will keep for up to 4 days.

Raw Date and Peanut Energy Bites

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The afternoon sugar slump is an evil thing don’t you agree? As a baker I find it so hard to keep my fingers out of the freshly baked cookie jar when a craving hits, but thankfully I have these delicious energy bites to keep me on the straight and narrow.

They are filled with nothing but goodness – walnuts, dates, flaxseed, coconut, rolled oats and peanut butter. The perfect healthy treat and packed full with protein and fibre which means they will give you tons of energy to power through the afternoon.

Perhaps my favourite thing about these though is that they are one indulgent pleasure I can never feel guilty about. All ingredients can be found in the most basic store cupboards too so unless you need to top anything up there is no special shopping required. I have an industrial size peanut butter tub in my cupboard so I’m never caught shy when I need to make these. They are super-duper easy to make and even if you’re in a rush at just 10 minutes there is always time to whip up a quick batch. I make mine on a Sunday night and store them in my fridge. If I’m careful they last all week….just about.

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Makes 24

Prep time: 10 minutes


400g pitted dates

100g walnuts

100g rolled oats

100g desiccated coconut

50g flax seeds (optional)

1tbsp peanut butter

½ tbsp honey

50g pistachios (for decoration)


This is a no-nonsense recipe so throw all ingredients (except the pistachios) into the food processor and blitz until all combined.

Crush or blitz the pistachios separately and pour into a bowl ready for decoration.

Take small amounts and roll into bites about 1 inch in diameter. Pop them into the bowl of pistachios and roll them around until suitable coated. This gives them a nice crunch but the coating is totally optional, so if you can’t be bothered just leave the bites naked.

Sit them on a lined baking sheet and leave in the fridge for 30 minutes to an hour until firm.

Happy snacking!

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