Cricket Powder Chocolate Tart

There is just one bad thing about this raw chocolate tart powered with organic cricket flour: you have to wait around 4 hour to start eating it!
This raw chocolate tart is hands down one of the best recipes we have done. The base taste amazing and has a bit of crunchiness. And the filling is just heaven! So smooth and delicious.

We can’t tell you how excited we were as Pedro was making it. It was very hard to set the table for the photo shooting without trying to steal just a little piece of the tart.
We hope you enjoy it as much as we do!





  • 1 cup raw cashew nuts (soaked in water for at least 1 hour)
  • 2 ½ cups of water or coconut milk
  • 1 cup of medjool dates pitted
  • 1/2 cup coconut oil
  • 3 tbs raw cacao powder


Cut 30cm of baking paper, line the baking paper inside spring form pan. It is ok to have a bit of paper hanging out of pan. This bit of paper is going to help to remove cheesecake when ready.
To make the crust simply combine all ingredients in blender, pulse until it turns into a dough. Put crust dough inside pan and level equally, press firm using tip of fingers. It should be compact. Set aside.

For the filling, drain and rinse the cashews, put all ingredients in a blender and blend it until the filling is nice and smooth.
Put filling inside pan and use a spatula to get everything out.
Put the tart in the freezer for at least 4 hours.


Tip: Before you serve the tart, leave it out of the freezer for 5 to 10 min until it gets a smooth consistency.