Chocolate Avocado Tart

A dose of fibre, antioxidants and co. alongside your delectable, indulgent treat. Is this even REAL? It is rich, creamy, and (hopefully) no one has any idea that this is full of avocado.

For this, all I am hoping is that you have a well working blender nearby and somewhere you can get these ingredients immediately. 

Enjoy! 

The Cookie Base

Ingredients

• 2 cups blanched almond meal
• 2 tsps vanilla essence
• 4 tbsp granulated sweetener of choice
• 2 tbsp cacao powder
• 3 tbsp coconut oil or ghee
• A pinch of salt

Method

• Preheat your oven to 180 degrees.
• Blend all ingredients until it becomes a dough like consistency, and is all ground down perfectly and fine. 
• Depending on your tray of choice, you may need to line it with coconut oil or baking paper. We used a springform tart tin and lined it with a touch of coconut oil.
• Begin to press the base down with your finger tips (wetting or oiling your hands can help it prevent sticking to your hands!), and continue to do this up the sides of the tin. Try to ensure it is mostly even in all areas.
• Using a fork, poke the base 4-6 times to ensure the base it doesn't bubble up when cooking.
• Place in your oven for 12 minutes or until slightly firm to touch but not burnt. Set aside to cool whilst you make the filling.

The Chocolate Mousse Filling

Ingredients

• 2 tsps gelatine
• 1/4 cup water
• 250g avocado flesh (2-3 medium avocados)
• 4 tbsp cacao powder
• Whilst we encourage you to add sweetener to taste, we added 5 tbsp granulated sweetener OR you can also use a liquid sweetener such as maple syrup. If you use maple syrup, lower the coconut cream just slightly to balance the liquid ratio.
• 3 tsps vanilla essence
• 2 tbsp melted coconut oil
• 3/4 cup thick coconut cream (we use the Ayam brand for this as there are no additives and it is a thick consistency).

Method

• Combine the water and gelatine in a little saucepan or thermomix, turn on the heat and melt them together until you can see no granules. Do not allow this to burn.
• Add in all of the remaining ingredients into a blender along with your gelatine and water mixture, and blend on medium to high speed until smooth and creamy.
• Try the mixture to ensure it is sweet enough, chocolatey enough and delicious enough for you! 
• Once the cookie base has cooled completely, add in the chocolate mousse filling and smooth it out evenly. 
• Place in the fridge until it has set completely.
• Sprinkle with your choice of toppings, such as pure chocolate shavings, berries, thick cream of choice, or enjoy alone!

Enjoy! x