raw flourless chocolate tart

raw flourless chocolate tart

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. 

vegan, raw, gluten free, dairy free, paleo, soy free

raw flourless chocolate tart
9″ pie pan

• 2 cups ripe avocado, mashed with fork (approx 4 med/lg avocados)
• 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

*1/4c brown rice syrup + 1/4c amber maple syrup also works well

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 food processor 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.