Dark Chocolate Blackberry Tart

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From the naturally sweetened Medjool date and pecan crust, to the satisfyingly creamy dark chocolate filling, these Dark Chocolate Blackberry Tarts are a hit every single time!


    For the Crust:

  • 1 ½ cups pecans
  • ¾ cup Medjool dates
  • Pinch of sea salt
  • 1 teaspoon vanilla
  • For the Filling:

  • 1 cup California Giant blackberries
  • 2 ripe, but firm, avocados
  • ½ cup unsweetened cocoa powder
  • 1 cup pure maple syrup
  • For the Garnish:

  • California Giant blackberries
  • California Giant blueberries
  • Mint


      • Grind all ingredients for the crust in a food processor, until it becomes a sticky paste.
      • Using your hands, press mixture against bottom and sides of tart pan.
      • For the filling, combine all ingredients into a food processor and mix until smooth.
      • Pour chocolate mixture into prepared tart pan.
      • Garnish with blackberries, blueberries and mint.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!