Ok! So now your wondering, why have I made 2 sweet recipes this week using avocados. The answer is that I purchased a box full of ripe Shepard avocados last week and to be honest with you, they just don't float my boat! They don't have the really rich creamy filling and satisfying taste that I get from Hass and Reeds. So with about 30-40 ripe ones I've been a good mum/wife and everyone is getting all their favourite avocado recipes. A big guacamole with Luvinglife crispbreads, avocado on Luvinglife bread with eggs and smoked salmon for hubby and chocolate treats for everyone.
Chocolate Avocado Tarts
Makes: approx 4-6
Base: approx measurements, add more if you don't think you will have enough.
1 cup active almonds - normal is also ok
1 1/3 cups dried coconut
1 cup dates
3 ripe avocados
1/3 cup cashews - soaked 1hr , rinsed and drained
1/3 cup dates- soak if you don't have strong hight speed blender in a little water to just cover them, use the sweet water if needed to help it blend.
4 tbs coconut syrup, maple syrup, agave or honey
1/2 tsp vanilla powder
about 1/4 - 1/3 cup coconut oil
2 tbs raw cacao powder
Add all base ingredients to a blender or food processor and blend until fine and will stay together when pressed into a ball. Don't overdo it as you want it to stay fine and a bit crumbly so that it's not tough when cut or bitten in to. Press into tart shells or a baking paper lined removable bottom small to medium sized cheesecake pan distributing the mix evenly over the bottom and the edges and pressing it down firmly. Place into the fridge while you prepare the filling.
Add the avocados (no skin or seeds!.. blah.. that's obvious) cashews, dates, sweetener and vanilla to a high speed blender and blend until smooth and creamy with no grainy bits at all. If it's just way too thick and you have soaked the dates this is when you can add the soak water. You will need to use your tamper and may need to stop occasionally so as not to overheat the blender motor. Once you reach the creamy smooth consistency add the coconut oil, blend it through then add the cacao powder and blend until fully incorporated. Taste test for sweetness, chocolate levels then spoon into the tart shells or cheesecake base. Smooth the top and refrigerate until cooled. Enjoy at your leisure!
This is the original cake I made for the kids..(young adults really!) if you want a rich chocolate base then add 2 tbs raw cacao nibs and 1 tbs raw cacao powder to the base. "Death by Chocolate" it was very nice and the good thing is you only need a small piece.
Enjoy your day and I who else squirrels away their favourite foods? :-)
Shared at Wellness Weekend
Shared at Wellness Weekend