dessert > Chocolate Tart

DO-AHEAD:Tart can be made a day ahead; keep in the fridge so that it stays firm.  

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For the base: 10 pitted dates, 150g pecans, 1tsp vanilla extract, 2tbsp agave syrup, 2tbsp coconut oil, 3tsp unsweetened cocoa powder, a pinch of sea salt, 125g crumble oat biscuits.

 

For the filling: 3 avocados (not too firm), ½tsp sea salt, 6tbsp agave syrup, 5tbsp unsweetened cocoa powder, 4tbsp coconut oil.

 

Finish with: Dark chocolate, (85% cocoa solids), to grate it over the top.

Method:

• To make the base, process 10 pitted dates in a food processor, then add 150g pecans, lightly roasted, 1tsp vanilla extract, 2tbsp agave syrup, 2tbsp coconut oil, melted, 3tsp unsweetened cocoa powder, a pinch of sea salt, 125g crumble oat biscuits and process until everything comes together into a sticky ball.

 

• Press into a deep 25cm springform cake tin, lined with parchment paper, so that you have an even and smooth base for the tart. Refrigerate for 30 minutes.

 

• To make the filling, cut 3 avocados (not too firm) in half, remove the stones and scoop the flesh into a food processor. Add ½tsp sea salt, 6tbsp agave syrup, 5tbsp unsweetened cocoa powder and process until smooth.

 

• Combine 4tbsp coconut oil, melted, with the mixture and pour onto the set tart base and smooth on the top. Refrigerate for at least 2 hours, or overnight.

 

• When you are ready to serve, transfer the tart to a plate. Grate dark chocolate, 85% cocoa solids, over the top. The tart should be served fridge-cold.    

"enjoy it!"