This recipe comes comes from Bennett Coffey and Ky Keenan, co-founders of the Martha’s Vineyard chocolate company, Not Your Sugar Mamas. We were delighted to discover their holistic chocolate bars and cookies made exclusively with ethically-sourced and always-unrefined natural ingredients – just they way we like it.  This holiday party-ready recipe comes to us in the style of their Vinyard Haven Cafe where they serve the like alongside dandelion lattes and maca shakes!

I love the combination of red fruit and chocolate. The tartness of the cranberries compliments the rich raw chocolate ganache and the crispy walnut crust adds a perfect salty crunch. This dessert has all the tastes and textures I’m looking for this holiday season. Plus it is beautiful and super easy to make, not to mention packed with superfoods. Raw cacao is the world’s highest antioxidant food, three times the value of any roasted cacao. Raw cacao contains phytonutrients and enzymes that would otherwise be destroyed when heated. Raw cacao is also a natural metabolism booster, hunger suppressant and mood lifter. Cranberries are packed with vitamin C, minerals and immune-boosting properties. This tart contains no refined sugar, gluten, dairy or soy.

If you don’t have a tart pan, make this in a springform pan or pie dish. You may have extra dough left over, which could be made into thumbprint cookies and filled with ganache.

Superfood Cranberry Chocolate Tart
Serves 8 to 10


For the crust:
1 cup walnuts
1 cup oat flour
¼ cup coconut flour
5 Tbsp raw cacao
½ tsp vanilla extract
½ tsp salt
3 Tbsp coconut oil melted or olive oil, plus more for oiling pan
3 Tbsp maple syrup
1 Tbsp almond milk or water

For the chocolate ganache:
1 cup maple syrup
½ cup coconut oil (not melted, hard)
1 cup cacao powder

For the cranberry spread:
1 cup cranberries
¼ cup chopped peeled apple
1 Tbsp coconut oil
2 Tbsp maple syrup or ¾ cup leftover cranberry sauce


Preheat oven to 350F. Oil tart pan and set aside. Start by making the crust by combining the walnuts, oat flour, coconut flour, salt, vanilla and cacao powder in the bowl of a food processor. Pulse until finely ground.

Transfer crust mix into mixing bowl and add melted coconut oil and maple syrup and stir to combine. Mixture should have the consistency of a dough, not too wet or dry.

Press crust into the tart pan and, using a fork, evenly prick the bottom of the crust. Bake for 12 minutes or until slightly darkened around the edges. Let cool completely, about 1 hour.

While the crust cools, make the ganache. Blend coconut oil and maple syrup in a blender at high speed until fully combined. Add in the cacao and blend again.

Pour ganache over crust. Set the tart in the fridge to cool.

While the tart cools, make the cranberry mixture by sautéing the cranberries, apples and coconut oil over medium heat until boiled down, about 5 minutes. Add maple syrup and taste test. Add more sweetener or boil longer. Transfer mixture to a small bowl and place in fridge to set.

When the ganache has set and the cranberry mixture is cool, spread cranberry over ganache, slice and serve.

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