OK, so with Easter just around the corner – this weekend, in fact! – I need no better excuse to over-indulge in chocolate. All the chocolate.
As you all know (at least I think you do – if not, where have you been?!), I love anything chocolate based. In fact, I eat chocolate every single day in some way or another – no giving up chocolate for Lent for me!
Anyway, if you want to go crazy this Easter and enjoy lots of treats, but in a slightly lighter way (although, it has to be said, I am all for all-out indulging – Easter is made for enjoying!), then this Chocolate Avocado Tart is the perfect way to do it.
Rich, luscious and a chocolate lover’s dream, this tart is smooth, creamy and oh-so-yummy. It’s also super easy to make, uses store cupboard ingredients, and is healthy enough to eat for breakfast!
Who could possibly say no to that…?
If you’re still unsure about chocolate and avocado mousse, then give it a whirl! I promise that it works, and it is totally delicious. Somehow, the chocolate and avocado combination are a dream team, and they work so beautifully together.
Avocados lend such a rich and creamy texture to chocolate desserts, without ever really taking away from that gorgeous chocolate taste that we know and love.
They’re also full of healthy fats – fats which feed our hormones and keep them happy (hurrah, ladies – more of an excuse to eat chocolate!), keep us fuller for longer, plump up the skin and leave us more nourished in every single way. Plus, random fact for you: did you know that avocados contain more potassium than bananas?!
Anyway, side track alert (my geeky side knows no bounds when it comes to food) – back to the chocolate tart…
This tart is, of course, also dairy-free and vegan-friendly, with some added creaminess from cashew yoghurt (although you can really add whatever yoghurt you fancy – coconut, soya, whatever you like!)
It’s also free from refined sugars and completely gluten-free and Paleo friendly, if you switch out the oats for more almonds or perhaps some tigernut flour.
The secret? It’s all down to that luscious avocado, which gives a real creamy texture and thickens the filling, without needing to add cream or any other typical chocolate tart ingredients.
I hope you enjoy the recipe, and have a wonderful Easter!
Chocolate Avocado Tart
- Creates one 20cm tart
- For the base –
- 2 cups almonds
- 1 cup oats
- 3 – 3.5 tbsp brown rice syrup or maple syrup
- 3.5 heaped tbsp butter, melted, OR coconut oil
- 1/2 tsp vanilla paste
- Pinch salt
- For the filling –
- 2 medium to large ripe avocados, pitted
- 170g dark chocolate – at least 80% cacao solids – finely chopped (I used Ombar)
- 2 heaped tbsp coconut oil (I used Coconut Merchant)
- 3 tbsp dairy-free milk of choice (almond, coconut or other)
- 3 heaped tbsp coconut yoghurt or dairy-free yoghurt of choice (I used Nush cashew yoghurt)
- 3.5 tbsp maple syrup (or more, to taste)
- 1-2 tbsp cacao or chocolate protein powder (I used Rejuvenated)
- 1-2 tsp vanilla paste (to taste)
- Pinch salt
- Fresh berries, to decorate
- Preheat your oven to 170C. Make your base by blending together the almonds and oats until they form a fine flour. Add to a large bowl, then stir in the remaining ingredients, stirring and mixing with your hands, if needed, until it sticks together into a dough. Press into the base of a springform tart tin (I used a 20cm tin) – if it’s too dry, add a touch more butter or coconut oil. Too sticky and some more oats will do!
- Place in the oven to bake for 8-10 minutes, or until the base is golden and browned. Set aside to cool completely.
- Next, make your chocolate avocado tart filling. Start by melting the chocolate and coconut oil in a bain marie, stirring until smooth.
- Now, toss your avocados into a blender along with the milk, yoghurt, cacao or protein, maple syrup, salt, vanilla and melted chocolate and blend until completely smooth. Taste and adjust the sweetness or chocolate flavourings as needed.
- Spoon the chocolate avocado mousse over your cooked base, then leave to firm up for an hour or two. Alternatively, place in the fridge to firm up overnight.
- To serve, scatter over fresh berries and chocolate chunks, if desired, then cut into slices and eat. Store in the fridge.