Raw Chocolate Avocado Tart

Photo and recipe courtesy of @mybalancedbowls (Dana Spice)

Serves: 8

INGREDIENTS

BASE

1½ cups FreshLife Natural Almonds soaked overnight

½ cup FreshLife Hazelnuts soaked overnight

1 cup FreshLife Silver Platter Medjool Dates, softened, pitted and cut

1 tablespoon melted coconut oil

4 tablespoons cacao powder

½ cup FreshLife Shredded Coconut

FILLING

Flesh of 1 medium avocado

150g dark choc melted and cooled

¼ cup coconut cream

2 tablespoons maple syrup

½ teaspoon vanilla essence

TO DECORATE

Fresh or de-frosted berries

FreshLife Hazelnuts, crushed

FreshLife Coconut Chips

METHOD

Soak nuts overnight in cold water and drain off water in the morning.
Add all base ingredients to a food processor and blend until well combined. Mixture is ready when it can hold its shape when pressed between your fingers
Press base mixture into a loose base fluted rectangular tin or evenly divide into mini tart tins. Place in freezer for 1-2 hours to firm up.
Combine all filling ingredients in a food processor and blend until smooth and no avocado chunks remain. Sweeten to taste, the higher percentage of cacao in your dark chocolate, the more bitter so adjust accordingly.
Pour filling over the set base and return to freezer for 1 hour.
Once set, decorate with fresh or defrosted berries, crushed hazelnuts and shredded coconut. Let the slice slightly defrost before serving and store in an airtight container in the fridge.