Avocado Chocolate Tart
A lovely raw dessert for Easter, the chocolate season. This chocolate treat is easy to make, and is probably not for those who love their milk chocolate. It has a strong, dark chocolate flavour. Inspired by this recipe, I made my own version.
300g of peanuts
7 chunks of ‘naked’ ginger (or glace ginger)
200g of fresh dates
3 ripe avocados
150g of coconut oil
200g of raw cocoa
pinch of Celtic sea salt
1/2 cup of gluten free icing mixture
Place the peanuts, ginger and dates in a food processor and blitz until it forms a dough with chunky bits of nuts in it. Oil your hands and press into your tart dish base and sides. I used a rectangular fluted one, lined with baking paper. The fluting can make it difficult to remove this kind of crust so I avoided the fluting by using the baking paper. Place in the freezer to firm up while you make the filling.
Clean out your processor bowl and blade and dry it. Put all filling ingredients in the bowl and process until it is smooth and well mixed. Adjust the agave nectar and icing mixture to taste.
Spread the filling into the tart case and set in the fridge to firm up.
Serve with fresh berries and garnish with mint.