Raw Chocolate Rose & Cardamom Tart

  • Raw Chocolate Rose & Cardamom Tart

@panaceas_pantry share a decadent raw chocolate dessert infused with rose milk and fragrant cardamom.

Easy recipe difficulty rating
Recipe by
recipe chef
Total Time
recipe time total
60 minutes

You’ll need


  • 1 cup desiccated coconut
  • 1 cup blanched almond meal
  • ¼ cup cacao powder
  • 2 tbsp coconut sugar
  • 60 g cacao butter, melted*
  • ⅓ cup rice malt syrup

Chocolate layer

  • 1 cup raw cashews, soaked 4 hours then drained & rinsed
  • ⅓ cup rice malt syrup
  • ⅓ cup cacao powder
  • 50g cacao butter, melted*
  • ½ cup coconut milk
  • 1 teaspoon pure vanilla extract

Rose cardamom layer

  • 1 cup raw cashews, soaked 4 hours the drained and rinsed
  • ½ cup rose milk (see below)
  • ¼ cup rice malt syrup
  • 1 tsp maqui (optional, for colour only)
  • 50g cacao butter, melted*

Rose milk

  • 1 cup coconut milk
  • ½ cup T2 Just Rose buds
  • 1 cardamom pod, crushed

How to


  1. Place all ingredients in a large bowl and mix well. Press into large cake tin of choice (we used a 20cm long one), preferably lining the base with baking paper first. Set aside.


Part A: Make rose cardamom milk

  1. Add ingredients to a saucepan then heat & simmer for 5 minutes. Turn off heat then steep a further 5 minutes.
  2. Strain the milk through a sieve, squeezing T2 Just Rose buds to release milk - this will make ½ cup rose milk. Set aside.

Part B: Make chocolate filling

  1. Add cashews, rice malt, coconut milk, vanilla & cacao to a high-speed blender and blitz until smooth.
  2. Add melted cacao butter and blend again on high for 1 minutes.
  3. Pour chocolate layer over the base and freeze for 30 minutes while you prepare the rose layer.

Part C: Make rose filling

  1. Add rose milk to a high-speed blender along with cashews, maqui & rice malt and blitz until smooth.
  2. Add melted cacao butter & blend on high speed for 1 minute. Pour over chocolate layer and freeze for 4+ hours to set.
  3. To serve, remove tart from the freezer and allow to defrost for 5 minutes before removing from tin, then allow 20+ minutes to defrost before serving. We served our tart with white chocolate dipped strawberries, but you can decorate as desired. Store cake in an airtight container in the fridge (up to 5 days) or freezer (up to 3 weeks).

  • * To melt cacao butter, place in a heat-proof bowl and set over just simmering water. Allow to melt, then remove from heat and set aside to cool for 5 minutes before using.

Serves 10

Shop Raw Chocolate Rose & Cardamom Tart products.

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