Prep time: 30 mins

Cooking time:  60 mins

Serving: 12

*Modify for Fodmap:

  • Swap hazelnuts for peanuts or walnuts 
  • Remove plums 

You will need:

  • 3/4 cup of hazelnuts 
  • 3/4 cup of almonds 
  • 6 whole dates - pitted 
  • 1/2 cup coconut flakes 
  • 1/2 cup dried cranberries 
  • 1 pinch of salt
  • 2 tbsp cocoa powder 


  • 4 tbsp  coconut oil
  • 300g Yarra Valley Chocolaterie Gluten Free Dark Chocolate - melted and cooled 
  • 480 1/2 Bonsory firm silken tofu
  • 1 tsp vanilla extract 
  • 2 tbsp Spiral Maple Syrup 

Step 1

Place nuts into a food processor and process until nuts have been ground to a coarse meal. Add dates, cranberries and shredded coconut with a nice pinch of salt and process to combine. Then add cacao and melted coconut oil and process to a coarse paste.


Step 2

Tip into a lightly greased 28cm loose bottomed fluted tart tin and press into the base, taking it up the sides. If you have the time refrigerate until firm.For the filling, melt the chocolate in a double boiler. Remove and allow to cool but not reset.


Step 3

Place the tofu, vanilla and maple syrup in the bowl of a food processor, turn on the motor and once the tofu has turned to a smooth puree, begin pouring in the chocolate in a thin stream until the mixture is smooth and well combined. Pour into your prepared base and if you have the time refrigerate for 2-4 hours or until firm.


Step 4

For the plums, pour juice into a small saucepan, add star anise and bay leaves and bring to the boil over a medium heat. Reduce heat to low and simmer until liquid is reduced by half or is thick and syrupy. Remove heat and allow to cool before finishing with a good squeeze of lime juice. Add just a little at a time to ensure your syrup isn’t to limey. Using your fingers, break up plums and add to sauce, ensuring to remove the pips.To serve, cut tart into wedges & serve with a spoon of spiced plum syrup to finish.