Avocados in desserts have always been a weird thing to get my head around. But, now that I’ve familiarised myself with this, a coconut and avocado tart sounds just like what I need right now.
Using Whittaker’s 76 percent Nicaragua Chocolate, this is honestly one of the best tart recipes, ever.
Recipe supplied by Whittaker’s.
Ingredients
Base
- ¾ Cup Roasted Almonds
- ¾ Cup Hazelnuts
- 1 Cup Pitted Dates, Chopped
- 3 Tbsp Dark Cocoa
- 1 Tbsp Melted Coconut Oil
Chocolate Avocado Mousse Filling
- 2x 100g blocks Whittaker’s 76% Nicaraguan Chocolate, melted
- 2 Cups Ripe Avocado Flesh
- ¾ Cup Coconut Milk
- ½ Tsp Vanilla Extract
- 4 Tbsp Melted Coconut Oil
- ½ Cup Maple Syrup
- Pinch of Sea Salt
To decorate
- Coconut flakes, gold leaf and shaved chocolate
Method
Base
- In a food processor, blitz together the nuts until they reach a coarse crumb texture.
- Add chopped dates and melted coconut oil.
- Blend until the mix reaches a sticky consistency.
- Add cocoa and mix until well combined.
- Line a fluted baking tin with cling wrap (ensure overhand so that you can remove from the tin) and press the base mix into the tin. Set aside in the fridge.
Chocolate Avocado Mousse Filling
- Add all filling ingredients into a food processer and blend until smooth and creamy. Pour filling over the base.
- Refrigerate until filling has hardened.
- Decorate with coconut flakes, gold leaf and chopped chocolate.
- Serve with berry coulis.
Enjoy!
