Avocado Chocolate Pudding Tart
Ingredients
Crust
- 1 1/2 cup gluten free flour @bobsredmill
- 1/2 cup raw cane sugar
- 2 tbsp cocoa powder
- 110 gram cold coconut spread
- 1/4 tsp pink Himalayan salt
- 1 tsp pure vanilla extract
Filling
- 2 avocados
- 2 1/2 cup hazelnut milk
- 1/4 cup raw cane sugar
- 1 tbsp cornstarch
- 1 tsp agar agar powder
- 1/2 tsp instant coffee powder (optional)
- 6 tbsp cocoa powder
- Pinch of salt
Preparation
Add all crust ingredients in a food processor and pulse until combined to a wet sand texture. Do not over mix.
Press the mixture firmly into the tart pan and chill in the fridge for 15 minutes before baking.
Pierce the bottom of the tart with a fork and bake at 175 degrees Celsius for 15-20 minutes. Let it cool while preparing the filling.
Heat hazelnut milk in a small saucepan over low heat, add sugar, agar agar powder, and cornstarch, and stir the mixture constantly.
Let the mixture simmer for about 7-8 minutes or until agar agar and sugar have completely dissolved and the mixture has become slightly thickened.
Meanwhile, place avocados in a blender and blend until smooth.
Once the milk mixture is ready, slowly pour it into the blender with the avocado purée, add cocoa powder in 2-3 batches, and blend well.
Add instant coffee powder and salt, and mix well.
Pour the pudding mixture over the cooled tart shell and chill in the fridge for a couple of hours before serving. Enjoy with fresh fruits.
