I love chocolate and I love desserts so a healthy, go-to chocolate dessert is a must for me. Not only are these chocolate avocado vegan tarts good for you they are completely plant-based, making it great for the planet and for Veganuary too!
I’ve heard of people using avocado in desserts for a while but, up until a couple of weeks ago, I’d never tried it. The avocado in these tarts adds a creamy richness without using dairy and packs a punch of fantastic nutrients – vitamin K for healthy blood flow, folate, vitamin C, potassium and vitamin E which is great for keeping your skin healthy. The fats in avocado are the mono-unsaturated kind which, if you remember our previous blog on the types of fat, you’ll remember that mono-unsaturated fats are the type you should be eating most of in your diet.
No a fan of this green wonder-fruit? Well you can’t even taste it – just taste the mix before you chill to be sure you’ve added enough of your sweetener of choice and enough cocoa powder to hide the ‘green’ taste.
Chocolate Avocado Vegan Tart Recipe (Makes 2)
For the pastry
½ cup coconut flour (desiccated coconut ground up)
½ cup oat flour (porridge oats ground up)
½ cup ground almonds
1 tbsp peanut butter
2 tsp cocoa powder
1 tbsp maple syrup/ honey
For the filling:
1 large, ripe avocado
2tbsp cocoa powder
3-4tbsp maple syrup or honey
50g 70% dark chocolate, melted
- Pre-heat the oven to 180ºC.
- Combine all the dry ingredients for the pastry in a bowl, add in the peanut butter and maple syrup until the mix starts sticking together and can be moulded.
- Mould the pastry mix into 2 mini, loose-bottomed tart tins, ensuring it is distributed evenly (any excess mix can be kept and makes a delicious cheesecake base).
- Cover the tart pastry in greaseproof paper, tip in some baking beads (or cheap rice to add the weight instead) and blind bake for 10 minutes until the edges start to colour.
- Remove the tart cases from the oven and leave to cool slightly.
- Meanwhile, blend the avocado, cocoa powder and maple syrup in a food processor until completely smooth.
- Melt the dark chocolate in a bain-marie or in the microwave (slowly) then add to the avocado mix.
- Fill the tart cases with the avocado and chocolate mix then put into the fridge to set (at least 60 minutes).
- Remove from the cases and serve with a dollop of whipped coconut cream.