Updated: Feb 21, 2019
Gluten free, raw, and vegan! Avocados and chocolate actually work really well together. My work colleague first introduced me to an avocado tart back in 2013. Avocado is the perfect ingredient to give you that smooth, creamy rich chocolate ganache texture. People are always surprised to hear that the dessert you just served contained avocado, and is healthy. This is my twist on the avocado chocolate tart.
I like to soak the almonds overnight the night before. This releases the enzyme inhibitors in the nuts. You will also find that it makes the base bind together much easier too. The recipe shows the weight of almonds before soaking, not after. They become heavier after soaking.
It is really important to get the avocados right. You don't want them over ripe or under ripe, otherwise this can take over the flavour of the tart.
If you have never hear of maca powder, it is a superfood that should be available from good health stores. Maca powder is made from plant root, and it originates from Peru. It is rich in calcium. iron and magnesium. Research suggests that it may help balance hormones, and help with fertility.
I love maca powder because it has a really nice butterscotch flavour.
Ingredients for the base
100grams of whole organic almonds, (ideally soaked overnight to remove phytic acid, but not essential)
70g pitted dates (about 10 dates)
25g desiccated coconut
15g coconut butter
Pinch of salt
Ingredients for the chocolate filling
2 medium avocados
4 tablespoons cacao powder
2 tablespoons maca powder
5 tablespoons maple syrup
40g coconut butter
1/2 teaspoon vanilla extract
Ingredients for the topping
A handful of berries (I use raspberries and blackberries)
A sprinkling of desiccated coconut
A sprinkling of flaked almonds
Dry off the almonds (if you soaked them) and whizz them up up in a food processor with the dates, desiccated coconut, coconut butter and a pinch of salt until the mix becomes blended together.
Press into a small cake tin lined with baking paper, then put into the fridge to refrigerate.
In the meantime make the chocolate filling. Clean the food processor, and then whizz up the avocado's, cacao powder, maca powder, maple syrup, coconut butter and vanilla extract.
Once it is finely blended check for flavour. (If your avocados were over-ripe you may need to add slightly more maple syrup.)
Transfer the chocolate filling onto the base. Refrigerate again to make it firm.
Top with the berries, and sprinkle with desiccated coconut and flaked almonds.