Chocolate Avocado Tart
Ingredients
- crust-
- 150g (6oz) rolled oats
- 130g (5oz) dates, pitted (soft or date paste, soak in water if firm)
- pinch of sea salt
- 3 tbsp cocoa
- 3-4 tbsp water
- filling-
- 3 avocados
- 175g (7oz) dates, pitted
- 120ml (4oz) coconut milk
- 1 tsp vanilla extract
- 75g (1/2cup) cocoa
- 60g (1/3cup) coconut oil, melted
- pinch of sea salt
- toppings-
- melted chocolate
- coconut cream
- chocolate
Preparation
Prepare crust by adding all crust ingredients to a food processor until crumbly. Add in water slowly until the mixture starts to stick together between your fingers - you may not need all of it. Press firmly into tart tin and set aside while you make the filling
Rinse out processor and add in all filling ingredients. Process until smooth and creamy. Spread filling into tart tin and set aside to chill until firm, 2 hours in the freezer or overnight in the fridge
To top, fill two piping bags with melted chocolate and coconut cream. Slice tart and pipe over toppings. Keeps for up to 4 days in the fridge, or a month in the freezer
