This recipe evolved because I needed something to take as dessert to a dinner party that looked impressive but didn’t taste like it was dairy-free, gluten-free, vegan etc 🙂 Little did they know how healthy this was despite its decadent appearance.
I promise the filling does not taste ANYTHING like avocado. The avo just gives this a really great texture. Avocados are loaded with vitamins and minerals especially very high levels of vitamin E making them a fantastic anti-inflammatory, they help reduce the signs of aging, regulate blood sugar and promote eye health. Raw cacao has more than 4 times the antioxidants found in green tea and more magnesium than any other whole food! Walnuts have earnt their title as a super food. They are rich in fiber, vitamins, magnesium and antioxidants. They also are one of the best plant sources of protein, they contain healthy fats, including Omega 3, that have shown to lower cholesterol. Do you needs any more encouragement to eat this?
1 cup walnuts
1 cup almond meal
1 tbsp coconut oil
1/2 cup coconut
1 tbs cinnamon
1 tsp fresh ginger, grated on a microplane – OPTIONAL
10 fresh dates
1 egg (leave out the egg for vegans and just add a couple more dates)
1 tbs coconut oil
3/4- 1 cup raw cacao as required
2 ripe avocados
1 tbs cinnamon
2 cups coconut cream
5 fresh dates or 1/2 cup maple or agave syrup to taste
Preheat your oven to 160C. I used mini tart tins but you can use a big one or even muffin tins will probably do the trick. Lightly grease whatever you are using with coconut oil and put aside. This made 16 mini tarts.
In your food processor add all the base ingredients and whizz until it all comes together and the nuts are processed to no bigger than grains of rice. Take small amounts of the base mix and press into your tart tin to the thickness you like, I did mine about 1/2 cm. Pop this in the oven for 5-10 mins until just starting to brown around the edges and is set in the centre (you will prob need a bit longer if you making a big tart or if you did yours quite thick), once they come out, press them gently back into the moulds if they have started to puff up a bit in the middle and put aside to cool while you make the filling.
In the food processor add all the filling ingredients (start with the lower amount of cacao and add this as you need it) and blend until smooth. Have a taste, if you can taste any avocado, add more cacao, if it is too bitter from the cacao, add a small amount more agave/maple. You should end up with a great thick, mousse consistency. This can now go into the fridge until you are ready to serve.
Remove the tart shells from their casing and pop these into the fridge until you are ready to serve them. When you are ready, spoon the tart filling into the shells, serve with some fresh raspberries.