This chocolate avocado tart is quick to make and even tastes great from the freezer (though a deadly place for sweets — always at your fingertips!).
Be sure to always use ripe avocados, and I wouldn’t stray from the coconut nectar. I’m all about options in my recipes but this one doesn’t taste the same if you use maple syrup or agave (which I’d never recommend, anyway).
vegan, raw, gluten free, dairy free, paleo, soy free
raw flourless chocolate tart
9″ pie pan
• 2 cups avocado mashed
• 1/2 cup cacao powder (+ extra 2 tbsp if you need it extra strong)
• 1/4 cup + 2 tbsp coconut nectar
• 1 1/2 tsp vanilla extract
• 1/2 cup medjool dates (approx 10 pitted, pressed into measuring cup)
• 1/2 cup shredded coconut
• 1/2 cup walnuts
• 1 tbsp coconut oil, optional
Add crust ingredients into food processor and combine for 1-2 minutes, until mixture starts to clump together. Using a spatula, press the mixture into the pie pan to create a base and sides (its ok if the sides only go half way up the side of the pan). Stick the pie pan in freezer while you prep filling (so that the crust doesn’t lift up when you spread the filling on top).
Add the filling ingredients into high speed blender and mix until smooth. Smooth carefully over the crust.
Allow the pie to set in the fridge for a few hours, even over night. It’s edible and delicious after a few hours however the longer it chills, the better. (Don’t worry if there is a hint of a green tinge in the chocolate filling, the longer it sits the deeper the brown colour that appears.) Can also be made a day in advance. I’ve made a note from years back that its even better from the freezer (will have to try that again — great excuse to make another), so go ahead and freeze it if needed.