NO-BAKE CHOCOLATE AVOCADO TART
You will need a26cm fluted loose-bottom tart tin for this recipe. If using a smaller tinsimply pop any leftover filling into a ramekin and enjoy as a chef’s bonus. Leftovers can bestored in the fridge for up to 2 days or frozen, without the berries, for up toa month.
Servings: 12 people
Ingredients
BASE
- 3/4 cup roasted almonds
- 3/4 cup peeled hazelnuts
- 12 Medjool dates pitted and chopped
- 3 tbsp Dutch cocoa powder
FILLING
- 250 g Whittakers Creamy Milk Chocolate melted
- 1 large ripe avocado
- 5 tbsp Dutch cocoa powder
- 3/4 cup coconut milk
- 4 tbsp coconut oil melted
- 1/4 cup Manawa Honey 100 MGO Manuka Honey
- pinch salt
TO DECORATE
- fresh berries
- edible flowers optional
Instructions
BASE
- In a foodprocessor, blitz together the nuts until they reach a coarse crumb texture. Addchopped dates and cocoa. Blend until mix reaches a sticky consistency. Line thebase of a 26cm fluted baking tin (with removable base) with a round of bakingpaper and press the base mix into the base and sides, making sure the crust onthe sides is at least 5mm thick. Place in the freezer.
FILLING
- Add all filling ingredients into food processor and blend until smoothand creamy. Pour filling over the base and smooth the top. Freeze or refrigerateuntil filling has set, about 1 hour in the freezer or 4 hours in the fridge. Removetart from tin.
DECORATION
- Decorate withfresh berries and edible flowers, if using.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook