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For the tart case -

  • 200g dates, soaked in boiling water for 10 minutes
  • 100g almonds
  • 100g walnuts
  • 50g rolled oats
  • 2 tablespoons coconut oil
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons mixed spice
For the filling -
  • 1 x can coconut milk, left in the fridge overnight
  • 150g dark chocolate, broken up into pieces
  • 2 tablespoons coconut oil
  • 2 tablespoons cacao or cocoa powder
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
To decorate -
  • Lio-Licious freeze-dried Apple Pieces
  • Lio-Licious freeze-dried Cranberry Pieces
  • Lio-Licious freeze-dried Strawberry Pieces
  • Gold glitter spray (optional)
  • Mixed chocolate curls


Get making!

  1. First make the tart case: Place the nuts into a blender and whizz up until roughly broken down. Now add in the drained dates, oats, coconut oil, honey or syrup and mixed spice. Pulse well until combined and the mixture sticks together.
  2. Tip into a 22cm loose-bottomed tart tin and use your hands to press across the bottom and up the sides. Chill while you make the filling.
  3. Gently melt the chocolate and coconut oil in a pan. Remove from the heat then scrape out the solid part of the coconut milk and add to the pan along with the cacao/cocoa powder, honey/syrup and vanilla. Whisk well.
  4. Pour this into the base to fill to the top. Now decorate with the dried fruits around the edge in whatever pattern you wish. Leave to chill in the fridge for at least 2 hours to firm up.
  5. When ready to serve, pop out of the tin and onto a chopping board. Scatter over some chocolate curls and add some gold spray for the finishing touch. Cut into 8-10 slices and enjoy!

Serving Suggestions