Raw vegan avocado chocolate tart

I was never really into the whole raw diet thing or raw cooking. But since I moved back to London and my new flat has no oven, I’ve been forced to explore this new world.

A couple of months ago I made my first no-bake dessert – sweet potato truffles. Since then I have made them another few times with huge success. All my friends love those truffles so much! However, they’re not raw because they contain steamed sweet potato. So I got to wondering… if I want to make something completely raw, what could I replace the sweet potato with? I did some quick googling and found that people often use avocado for making sweet tarts, mousses and cakes.

Without looking into the details or instructions of anyone else’s recipe, I decided to be brave, jump in feet first and completely wing my first raw chocolate tart. Although, since I have done a non-vegan chocolate tart recipe and vegan crust before, I roughly knew what I was doing.

I must say I was super lucky with this recipe. My first attempt turned out exactly how I had expected! Even the photography went really well, which is pretty rare in my experience.

Here is my gorgeous, delicious, raw chocolate tart recipe…

Raw vegan avocado chocolate tart

Place the crust ingredients into a food processor, blend until you get a fine meal.

Raw vegan avocado chocolate tart

Divided the crust mixture into four and place in the tart moulds. The mixture is quite oily so no need to grease the moulds in advance.

I do suggest using loose basic style moulds so it is not going to be a pain when you need to get the tart out later on.

Press the crust mixture into the bottom and sides of the moulds. Put all the tart crusts into the refrigerator and wash your food processor… get ready for the next blend.

Raw vegan avocado chocolate tart

Place the filling ingredients into the food processor, blend until smooth and creamy. If you don’t have a powerful food processor you may need to scrape the mix off the sides and into the middle to ensure all the ingredients are blended together fully.

Pour the filling into the tart crusts, smooth and flatten the top with a spoon or spatula.

Raw vegan avocado chocolate tart

Decorate the tarts with mixed berries and almond flakes. Chill in refrigerator for 3-5 hours before serving.

This recipe is amazingly simple if you have a food processor. The outcome is creamy and rich, plus it looks and tastes so incredible chocolaty that you would never guess it is made from avocado.

Raw vegan avocado chocolate tart

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3

Raw vegan avocado chocolate tartRaw vegan avocado chocolate tart

Difficulty: Easy

Serves: 4 x 10 cm tarts

Prep.: 20 mins | Cook: 4 hrs

Ingredients:

Crust:

  • 100g Medjool dates, pitted*
  • 80g rolled oat**
  • 1 tbsp coconut oil
  • 1 tbsp raw cacao powder

Filling:

  • 100g Medjool dates, pitted*
  • 1 medium ripped avocado
  • Pinch of sea salt
  • 2 tbsp melted coconut oil
  • 1 tbsp of peanut butter
  • 2 tbsp raw cacao powder

Topping:

  • Berries
  • Roasted almond flakes
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Instructions:
  1. Place the crust ingredients into a food processor, blend until you get a fine meal.
  2. Divided the crust mixture into four and place in the tart moulds. 
  3. Press the crust mixture into the bottom and sides of the moulds. 
  4. Put the tart crusts into the refrigerator and wash your food processor.
  5. Place the filling ingredients into a food processor, blend until it is smooth and creamy. 
  6. Pour the filling over the tart crust, push and flatten the surface with a spoon or scraper.
  7. Decorate the tarts with mixed berries and almost flake.
  8. Chill in refrigerator for 3-5 hours before serving.

• If your dates are too dry, soak them in hot water for 2 minutes to re-hydrate. The water level should be just enough to cover the dates. 

** If you are on paleo diet don't oat in the crust, you can replace it with the same amount of almonds, walnuts or pecans.

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