This tart is extremely quick and easy and, with no flour or eggs, requires no baking. It takes about 10 minutes to prep and needs a good hour or two in the fridge to set. It even tastes great from the freezer but it is rare that I have any leftover to freeze.
I find people who want to eat healthy, love it, and people who don’t give a shit about eating healthy, love it. My veggie hating step-father would vomit if he knew avocado was the main ingredient – he loves it.
The more food I eat with less sweet in it, the more I grow to love it. You taste and appreciate all of the other ingredients, which I enjoy. And it’s nice to see my kids not needing sweet first food. I’ve told people they can add a tbsp or more sweet to this recipe but so far no one seems to think it needs it.
gluten free, dairy free, paleo, soy free, vegan
raw chocolate tart
9″ pie dish
• 1/2 cup medjool dates (approx 10 squished pressed into measuring cup)
• 1/2 cup shredded unsweetened coconut
• 1/2 c raw walnuts
• 2 cups ripe avocado, mashed with fork (approx 4 med/lg avocados)
• 1/2 cup cacao powder, dutch processed
• 1/4 cup + 1 tbsp coconut nectar
• 1 3/4 tsp vanilla
POUR crust into 9″ pie plate, use hands and spatula to flatten. (The crust doesn’t have to go all the way up the sides.) You can throw it into the fridge or freezer while making the chocolate filling (this prevents any of the crust lifting up when you spread the filling on top).
BLEND filling ingredients until smooth in high speed blender. Pour onto crust and smooth with silicone spatula.
PLACE in fridge to set for at least an hour or two. Serve chilled. You can also freeze this cake. It is amazing straight from the freezer.