Dark Chocolate Blackberry Tart

Share Recipe


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 1/2 cups pecans
  • 3/4 cup Medjool dates
  • Pinch of sea salt
  • 1 tsp vanilla
  • For the filling:

  • 1 cup California Giant blackberries
  • 2 ripe, but firm, avocados
  • 1/2 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 berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!