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Rosa is one of LANO’s students and an incredible chef and author.  Her work focusses on foods for optimal health.  Here is her scrumptious Chocolate & Raspberry Tart.



100g Hazelnuts

50g dates (soak in hot water for 5 minutes to soften)

120g gluten free oats or ground almonds

45g coconut oil

Filling/ Topping 

300g dark chocolate*

300g solid part of a refrigerated can of coconut milk.

1 tsp Vanilla extract or vanilla bean paste

1 punnet of fresh raspberries

cocoa or cacao nibs (optional)

*To make the recipe paleo use a dark (70%) dairy free chocolate with unrefined sugar, Rosa likes to use Green & Blacks. You will also need to switch out the Gluten free oats for ground almonds.


Grease and line a cake or tart tin. Pre-heat oven to 170C°

  1. Blitz the hazelnuts and oats in a food processor. Add the coconut oil and dates. Blend so that it represents a sort of damp sand texture.
  2. Press the mix evenly into the base of your tin. Use a metal spoon to smooth over the surface. Bake for 8-10 minutes. Remove from the oven and press the base again. Set aside.
  3. Break the chocolate up into a heat proof bowl. Warm the coconut milk and vanilla in a sauce pan. Once warm (not hot) pour over the chocolate. Sit for a minute before stirring, when the chocolate is melted fold in half the raspberries.
  4. Pour the chocolate raspberry mix onto your base. Level the top and decorate with the left over raspberries and cocoa nibs. Chilli in the fridge for at least 2 hours.


We sell’s Rosa’s book, ‘Perfectly Paleo’, at the studio for £14.99.   It is full of healthy and delicious recipes.


Author Lanoyoga

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