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Desserts & Sweets
Dark Chocolate & Lime Tart 

Refined sugar free Dark Chocolate and Lime tart

Dark Chocolate & Lime Tart

I love a good lime tart, but I am not big on the sugar laden versions often found in cookbooks or online. I also find if eggs are used in the filling the flavour can be unpleasantly overwhelming for my taste palate, so I created this healthy yet delicious dessert with both these aspects in mind. 

The base is made with 70% dark chocolate (I like to use Whittakers), nuts and coconut. This combination really amps up the decadence and pairs so beautifully with the zesty lime filling.


The tangy lime is sweetened with maple syrup and complimented with vanilla, cashew nuts and labneh to give a smooth creaminess.  

Labneh is yoghurt which has been strained to form a rich cheese similar to cream cheese but full of good gut bacteria and without the high fat content. You can find my Labneh recipe here.

Ensure you make this tart at least six hours before you want to eat it to allow for maximum setting time. When you are ready to serve let it rest at room temperature for 5 minutes or so before cutting to allow the base to soften slightly for easier removal from the tin. 

Makes 16 pieces once sliced




For the base: 

  • 1 cup / 150 grams almonds 

  • 1 cup desiccated coconut 

  • Pinch of salt 

  • 1 lime

  • 3 Medjool dates, pips removed 

  • 2 teaspoons maple syrup 

  • 1 tablespoon coconut oil 

  • 100 grams of at least 70 % dark chocolate

For the topping: 

  • ½ cup cashew nuts, soaked in water for 4 hours 

  • ¼ cup lime juice 

  • ¼ cup maple syrup 

  • ½ teaspoon vanilla 

  • 1 cup labneh or coconut labneh 

  • ¼ cup virgin coconut oil 



  1. Grease a loose bottomed 22cm round tart tin or similar with coconut oil.  

  2. To make the base, blend the almonds, coconut and salt together in a food processor until breadcrumb consistency is achieved. 

  3. Zest and juice the lime and add those to the base mixture along with the Medjool dates and maple syrup. Blend until well combined. 

  4. Half fill a small pot with water and sit a metal bowl on top. Heat the water until boiling, remove it from the heat and break the chocolate into it the bowl. Add the coconut oil and gently mix until the chocolate is melted.  

  5. Add the base mixture to the melted chocolate and mix through until combined. 

  6. Tip the base into your tart tin and press it down evenly to cover the bottom and the sides. 

  7. Cover and refrigerate for at least half an hour to set while you make the filling. 

  8. Wipe the bowl of the blender clean. Drain the soaked cashew nuts and blend together with the lime juice, maple syrup, vanilla and labneh. Scraping down the sides of the bowl, keep blending until smooth. 

  9. Melt the coconut oil in a small pan, and slowly pour it into the filling mixture while the motor is running. Keep blending until a smooth consistency is achieved – it will seem quite runny, but the coconut oil will allow the tart to set once it is cooled. 

  10. Pour the filling into the chilled tart case, cover and place back into the fridge for at least six hours or overnight.   

  11. When you are ready to serve let the tart rest at room temperature for 5 minutes or so before cutting to allow the base to soften slightly for easier removal from the tin. I like to use this time to decorate the top with thin slices of lime (lovely when eaten alongside the tart) and extra grated chocolate.   

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