This recipe is definitely one for the chocolate lovers out there! It is deliciously rich and dark and sooo chocolatey!
A sumptuous and decadent dessert, it’s also vegan and full of wonderfully nutritious whole foods. Two awesomely healthy avocados are mixed with creamed coconut and some almond nut butter to provide the bulk of the tart filling. It’s sweetened only with natural maple syrup and sits on a nut crumb base so is completely free from dairy, gluten and refined sugars 🙂
Now, this tart has been through a number of iterations, the first of which had me serving up a completely unset dessert to some lovely friends one lunch last summer! We had a good laugh about it and it still tasted delicious so didn’t matter at all…but was rather tricky to serve neatly! Since then I have made it a few times, and thankfully have since managed to get it to solidify nicely…
Chocolatey and rich with the aromas of coconut and vanilla permeating through, this is a great one to make ahead for desserts with friends or parties.
Servings |
people
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- 1/2 cup pecan nuts 50g
- 1 cup ground almonds 105g (plus extra for sprinkling)
- 2 1/2 tbsp extra virgin coconut oil melted
- 1/2 tbsp maple syrup
- 1/4 tsp salt
- 2 ripe avocados diced
- 1 200g pack creamed coconut I use Biona
- 1 tbsp extra virgin coconut oil melted
- 3/4 cup maple syrup can add more to taste if you like
- 1/3 cup almond butter *
- 1/4 cup carob powder
- 1/2 cup cacao powder
- 1/2 tsp pure vanilla powder
- 1/16 tsp salt
Ingredients
Base
Tart filling
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- Place the packet of creamed coconut into some hot water (still in its plastic packaging - you don't want it to dissolve!) to soften up while you make the base.
- Sprinkle the bottom of a 9 inch (23cm) dish with a dusting of ground almonds. This helps to prevent the base from sticking to the dish. I like to use a loose-bottomed cake tin so that I can remove the tart easily to serve.
- Put the pecan nuts in your blender and blend until they're very small pieces.
- Add the rest of the ingredients for the base to the chopped pecan nuts and blend until it creates a sticky, crumbly mixture.
- Now sprinkle this evenly into your prepared dish (with slightly more at the edges). Press down evenly across the base, into the corners and up the edges to create your sides. Cover this and put it in the fridge to harden.
- Place all of the ingredients for the filling into the same blender (no point creating more washing up!) and blend until smooth, scraping down the sides when necessary.
- Take your base in out of the fridge and pour this mixture in. Smooth it down and place back in the fridge for a couple of hours to firm up.
- When it's time to serve it decorate in any way you like! I used edible flowers for the time in the photo, but berries are lovely, grated dark chocolate, or even covering it with thick coconut cream, mmm...
- I use roasted for a richer flavour but raw would be delicious too
Looks absolutely delicious! Think I will give this one a try…