Chocolate Avocado Tart | Vegan, No Bake, and Gluten Free

• Produce

  • 3 Avocados, medium
  • 3 1/2 cups Date, pitted dried

• Canned Goods

  • 2 tbsp Coconut cream
  • 1 Coconut cream

• Condiments

  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1/2 cup Cocoa powder
  • 1/4 tsp Sea salt, fine

• Oils & Vinegars

  • 1/4 cup Coconut oil, virgin

• Nuts & Seeds

  • 2 cups Coconut, unsweetened dried

• Other

  • 1 Bar (3.5 ounces dark chocolate

Found on supernummy.com

Description

Ingredients

• 1 and 1/2 cups pitted dried dates (original recipe says 240 grams; I used 225 grams)
• 2 cups (180 grams) unsweetened dried shredded coconut
• 2 cups pitted dried dates (original recipe says 320 grams; I used 280 grams)
• 3 medium avocados, perfectly ripe
• 1/2 cup (30 grams) cocoa powder (I used raw cacao powder)
• 1/4 cup (60 ml) virgin coconut oil, melted if solid
• 2 tablespoons pure maple syrup (I used Grade B)
• 1/4 teaspoon fine sea salt (I used Himalayan pink salt)
• 2-4 tablespoons coconut cream (optional; I find this helps mask the avocado flavor)
• 1 bar (3.5 ounces) dark chocolate
• coconut cream

Directions

• Soak the dates in hot water in separate bowls for 20 minutes.
• Drape a sheet of plastic wrap inside a 10-inch tart pan with a removable bottom. This really helps get the tart out of the pan, otherwise it will be stuck!
• Drain the dates for the crust and put them in a food processor with the coconut. Pulse until finely chopped and starting to clump into a large mass. Press the mixture into the tart pan and 1 and 1/2 inches up the side.
• Rinse the food processor and shake dry.
• Drain the dates for the filling and put them in the food processor with the scooped out avocado flesh, cocoa or cacao powder, coconut oil, maple syrup, salt, and coconut cream. Pulse until the mixture is pureed, scraping down the bowl a few times. Dont worry if there are little bits of date left. They will continue to hydrate and disappear later.
• Spread the filling in the crust and chill in the refrigerator for at least 4 hours, preferably overnight. I cover the tart pan with a big plate or lid.
• When ready to serve, remove the tart from the pan, carefully peel away the plastic wrap, and slice into 12 pieces.
• Break the bar of chocolate into pieces and place in a small bowl. Bring a small pan of water to a simmer, them remove from heat. Put the bowl of chocolate into the pan. Be careful so no water gets inside the bowl. Let sit for 5 minutes, then whisk until smooth and melted. Remove the bowl and wipe the bottom dry with a towel. Drizzle the melted chocolate over each slice.
• Pipe coconut cream over each slice and serve.
• The tart will keep in the refrigerator, airtight, for up to 5 days. It also freezes and defrosts well.