Chocolate Cardamom Rose Tart

"Raw Chocolate Rose & Cardamom tart with white chocolate dipped strawberries."
-- @panaceas_pantry
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  • Recipe Card
Prep time 40mins
Serves or Makes: 10

Recipe Card

For the Base


  • 1 cup desiccated coconut
  • 1 cup almond meal
  • 1/4 cup raw cacao powder
  • 2 tablespoon coconut sugar
  • 1/4 cup cacao butter, melted
  • 1/3 cup rice malt syrup

For the Chocolate Layer


  • 1 cup raw cashews, soaked in water for 4 hours then drained & rinsed
  • 1/3 cup rice malt
  • 1/3 cup cacao powder
  • 1/4 cup melted cacao butter
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla extract

For the Rose Cardamom Layer


  • 1 cup coconut milk
  • 1/2 cup rose buds
  • 1 crushed cardamom pod
  • 1 cup raw cashews, soaked in water for 4 hours, then drained and rinsed
  • 1/2 cup rose milk
  • 1/4 cup rice malt syrup
  • 1 teaspoon maqui (optional, for color only)
  • 1/4 cup melted cacao butter


  • Step 1

    Prepare a long rectangle tart pan by greasing it with cooking spray and lining the bottom with parchment paper.

  • Step 2

    To make the base, combine all ingredients in a large bowl and mix well until combined. Press into the bottom and sides of the prepared tart pan. Set aside.

  • Step 3

    Next, to make the Chocolate Layer, add the cashews, rice malt, coconut milk, vanilla and cacao butter to a high-speed blender. Blend until smooth. Then, add the melted cacao butter and blend again on high speed for 1 minute. Pour the chocolate layer over the base and freeze for 30 minutes while preparing the rose layer.

  • Step 4

    To make the Rose Cardamom Layer, begin with adding the coconut milk, rose buds and cardamom rod to a small saucepan over medium-high heat. Simmer for 5 minutes. Then, turn off the heat and let sit for 5 minutes.

  • Step 5

    Strain the milk through a sieve, squeezing the rose buds out to release the milk. You should end up with 1/2 cup of rose milk.

  • Step 6

    Add the rose milk into a high-speed blender along with the cashews, maquei, and rice malt syrup. Blend until smooth. Add the cacao butter and blend on high for 1 minute. Pour the rose-cashew layer over the chocolate layer.

  • Step 7

    Freeze the tart for 4-6 hours to set. To serve, remove the tart from the freezer and allow to defrost for 5 minutes before removing from the pan. Then, allow it to defrost for an additional 20 minutes before serving.

  • Step 8

    Decorate the tart with white-chocolate dipped strawberries, if desired.

  • Step 9

    Note: to melt cacao butter, place in a heat-proof bowl and set over a pot of simmering water. Allow to melt, then remove from heat and set aside to cool for 5 minutes.