Avocado Chocolate Tart
Whip up a decadent Avocado Chocolate Tart in under two hours. A rich, creamy, and easy-to-make dessert perfect for sharing.
Ingredients
- 1 cup dried pitted dates
- 1 cup almonds
- 1 cup cornflakes
- 1 cup desiccated coconut
- 250 grams dark chocolate
- 2 tablespoons coconut oil
- 2 ripe avocados
- 1/2 cup natural yoghurt
- 2 tablespoons honey
- 1 cup berries
- 1 cup dried pitted dates
- 1 cup almonds
- 1 cup cornflakes
- 1 cup desiccated coconut
- 250 grams dark chocolate
- 2 tablespoons coconut oil
- 2 ripe avocados
- 1/2 cup natural yoghurt
- 2 tablespoons honey
- 1 cup berries
- Step 1 of 6For the base, soak the dates in warm water for 15 minutes. Drain, discarding the water.
- Step 2 of 6Into a kitchen processor, pace the dates, almonds, cornflakes and coconut. Blitz until it forms a dough like texture.
- Step 3 of 6Line the base of a 22cm loose bottomed tin. Press the mixture into the base and sides of the tin. Refrigerate while you make the filling.
- Step 4 of 6For the filling, melt the chocolate and coconut oil in a bowl over a pot of simmering water until smooth.
- Step 5 of 6Place the avocados and chocolate mixture into the blender and blitz until smooth. Add the yoghurt and honey and blitz again until combined. Pour into your chilled base and return to the fridge.
- Step 6 of 6When ready to serve remove the tart from the tin and decorate with your favourite fruit.
Method
- Step 1 of 6For the base, soak the dates in warm water for 15 minutes. Drain, discarding the water.
- Step 2 of 6Into a kitchen processor, pace the dates, almonds, cornflakes and coconut. Blitz until it forms a dough like texture.
- Step 3 of 6Line the base of a 22cm loose bottomed tin. Press the mixture into the base and sides of the tin. Refrigerate while you make the filling.
- Step 4 of 6For the filling, melt the chocolate and coconut oil in a bowl over a pot of simmering water until smooth.
- Step 5 of 6Place the avocados and chocolate mixture into the blender and blitz until smooth. Add the yoghurt and honey and blitz again until combined. Pour into your chilled base and return to the fridge.
- Step 6 of 6When ready to serve remove the tart from the tin and decorate with your favourite fruit.
Method
- Step 1 of 6For the base, soak the dates in warm water for 15 minutes. Drain, discarding the water.
- Step 2 of 6Into a kitchen processor, pace the dates, almonds, cornflakes and coconut. Blitz until it forms a dough like texture.
- Step 3 of 6Line the base of a 22cm loose bottomed tin. Press the mixture into the base and sides of the tin. Refrigerate while you make the filling.
- Step 4 of 6For the filling, melt the chocolate and coconut oil in a bowl over a pot of simmering water until smooth.
- Step 5 of 6Place the avocados and chocolate mixture into the blender and blitz until smooth. Add the yoghurt and honey and blitz again until combined. Pour into your chilled base and return to the fridge.
- Step 6 of 6When ready to serve remove the tart from the tin and decorate with your favourite fruit.