raw chocolate and mandarin tart

There are times when you want to seriously impress your dinner party guests.  Don't let a SIBO diet stop you!  Our raw chocolate and mandarin tart recipe is seriously amazing.  It is rich, decadent and will amaze your guests that there's no cream or refined sugars in this show-stopping dessert.

We love that there's no cooking in this recipe.  It is completely raw.  This also means you get all of the goodness from the raw cacao powder and honey, as they don't get affected by the heat.  We love to change the fruit we use depending on the seasons.  We use mandarins in winter, pomegranates in spring, berries in summer and grapefruit slices in autumn.

If you can't tolerate butter or honey, replace them with a fat and sweetener that you can eat.  You might like to substitute the butter with coconut oil or the honey with glucose or natural stevia.

Thanks to our lovely friends at Organic Angels for supplying the scrumptious organic produce featured in this recipe.  Click here to find out more about how they could deliver beautiful organic produce to your door.

raw chocolate and mandarin tart recipe

Serves 16

Classification: Remove and Restore phase, gluten-free, vegetarian

Rebecca Coomes the healthy gut Chocolate and mandarin tart recipe




1 cup macadamia nuts

50g butter

2 tbs raw cacao powder

½ tsp stevia

Coconut oil for greasing


1 avocado

1 cup coconut milk

¼ cup raw cacao powder

½ cup honey

1 tsp vanilla powder


½ cup coconut oil, melted

2/3 cup raw cacao powder

4 tbs coconut milk

½ - 1 tsp stevia

3 mandarins, divided into individual segments, seeds removed



Lightly grease a large fluted loose base pie dish with coconut oil.

Place the ingredients for the base in a food processor and blitz until well combined. Transfer into the pie dish, then using your hands, flatten out to cover the base and sides. Refrigerate until firm.

Meanwhile, make the filling. Place all of the ingredients for the filling in a food processor or blender and blitz until very smooth and creamy. Pour into the set base and return to the fridge.

Once the filling has firmed, make the topping. Mix the melted coconut oil with the cacao powder, coconut milk and stevia. Stir to combine and remove any lumps. Pour over the filling and refrigerate until set.

Remove from the fridge 10 minutes before serving and decorate with mandarin segments. Cut with a very sharp knife. This dessert is very rich and decadent so only thin slices are required.


What will you be serving as dessert this Christmas?

We love seeing your creations in the kitchen. Don't forget to tag us with #CookingForSIBO or #TheHealthyGut so we can find your photos and videos. And we always love to hear what you think of our recipes.  If you enjoyed our raw chocolate and mandarin recipe, let us know in the comments below.

Want more SIBO Holiday recipes like this?

SIBO Holiday Cookbook Ipad Cover

Don’t feel deprived this holiday season!  The SIBO Holiday eCookbook is bursting with SIBO-friendly appetisers, sides, desserts and sweet treats.  All recipes are based on the SIBO Bi-Phasic Diet by Dr. Nirala Jacobi ND and clearly list what phase they are suitable for.

All recipes are 100% gluten-free and soy-free.  There are dairy-free, grain-free, sugar-free, and low FODMAP options available. Recipes list AU and US measurements, temperatures and ingredient names.

Order your copy today to have it emailed to you immediately.

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4 thoughts on “raw chocolate and mandarin tart”

  1. Rose Shelmerdine

    Such a delicious flavour! I have been looking for a lowfodmap/SiBO/AIP chocolate mousse/ganache recipe for a long time but they all seem to just use coconut milk/cream and it is far too rich to enjoy. The avocado really really balances out the oilyness without reducing creaminess – it works so well!

    Noticing other comments about the mixture not setting, I’m thinking about the fact that “coconut milk” is not all the same. I’ve used coconut milks that are 17% coconut milk as well as 80%!!! Because this is a tart recipe and needs to set, I assumed this needed a coconut milk of around 60 – 80%. If you’re getting runny results, it’s probably because you’re using a lighter coconut milk that has no hope of setting.
    However, I must admit that despite using a 70% coconut milk, I added about 1.5 tbsp coconut oil to the mixture as I knew I would prefer it firmer.
    I think the author intends this to be a ‘soft mousse’ and that might not be what some people are wanting in a tart – I know I wanted it thicker. So, just use a thicker coconut milk and add some coconut oil 🙂
    But yes, perhaps ideally the author could have specified the coconut milk percentage and made it clear that this is a soft mousse not a firm ganache tart!
    P.S. I used desicated coconut and macadamia for the base and I really loved the texture!

  2. Sadly this recipe is flawed. The main filling doesn’t set!! No matter how long it’s kept in the fridge (or even freezer). The mixture needs a setting agent like corn flour – which I had to add to it after I had already poured it onto the base – so I had to pour it all back into a saucepan and slowly add a few tablespoons of dissolved corn flour. It eventually set, but wasn’t as firm as a tart should be. Recipe author should be much more responsible putting out recipes – this was a Christmas lunch dish and I was having to fix it at the last minute which wasn’t ideal!

    1. Hi Daniela
      I’m sorry this recipe didn’t work for you. I have made it many times and it has always set as a soft mousse for me.
      Merry Christmas!

  3. Yummy flavor but the filling was very thin, like a thin pudding. Any idea why? I will try again but am wondering what modifications I need to make.

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