Dessert | Special Occasions

Christmas Spiced Chocolate Tart

Christmas flavours and chocolate in one sweet treat - what a winner! And much quicker than making a christmas cake too!

prep time
cooking time
Recipe by Christie Connelly


Crust Ingredients:

2.5 cups unsweetened shredded coconut

1/4 cup (60ml) honey

2 tablespoons coconut oil

1 egg white


Filling Ingredients:

1/2 cup mixed dried fruit and peel

1/4 cup (60ml) brandy

150g dark chocolate

1/2 cup (125ml) Vitasoy Coconut Milky

1/4 cup (60ml) honey

2 tablespoons coconut oil

1 teaspoon mixed spice

30 blanched almonds

30 glacé cherries

Any other milks from the Vitasoy range may be substituted.


  1. Heat the oven to 180C. Grease and line a 20cm pie dish. Place the dried fruit and peel into a small bowl and add the brandy and 1/4 cup (60ml) boiled water from the kettle. Leave to soak.
  2. Place all the crust ingredients into a bowl and combine using your fingertips. Press the mixture evenly into the base and sides of the pie dish.
  3. Cover the crust with a pie shield (see note) and bake for 15 minutes. Remove the shield and bake for 2-3 minutes more until evenly browned. Allow to cool while you make the filling.
  4. Place the chocolate, coconut milk, honey and coconut oil into a large glass bowl and set over a saucepan of simmering water. Don't let the bowl touch the water. Stir gently until melted and smooth.
  5. Drain the dried fruit of liquid then return to the small bowl and add the mixed spice. Stir well to coat the fruit. Add to the chocolate and mix thoroughly.
  6. Pour the chocolate into the tart shell and smooth the top. Decorate with the almonds and glacé cherries and put into the fridge to set for 2-3 hours.

Note: to make your own pie shield, cut an aluminium foil circle the same size as your pie dish (face down) and then cut a smaller hole in the centre. Place over the crust and scrunch down over the edges to secure before baking.