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Chocolate Avocado Tart
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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.
Prep Time20 mins
Total Time2 hrs 20 mins
Servings: 12 people



  • 3/4 cup roasted almonds
  • 3/4 cup peeled hazelnuts
  • 12 Medjool dates pitted and chopped
  • 3 tbsp Dutch cocoa powder


  • 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


  • fresh berries
  • edible flowers optional



  • 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.


  • 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.


  • Decorate withfresh berries and edible flowers, if using.
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