Who can resist a delicious chewy crust filled with smooth and creamy chocolate? The magic ingredients in this one are the ripe avocado and soaked and sprouted raw cashews. There are a lot of these type of recipes popping up in mainstream website, magazines and new age cookbooks.
20cm round tart pan
High speed blender
1 cup dates
½ cup almonds
½ cup oats – use almonds for 100% raw or Paleo
1 tsp vanilla
1 large avocado
1 cup dates
½ cup cashews
1/3 cup rice syrup or maple syrup
1 tsp Vanilla
1 tbs mesquite powder – optional
Extra rice syrup, maple syrup or honey if needed
2 tbs raw cacao powder
Soak dates and cashews in enough warm water to just cover for about ½-1 hour.
Line a round tart pan with non-stick baking paper or a teflex sheet.
Add all ingredients to a high speed blender or food processor and blend until it starts to turn into dough.
Turn out into the pan and spread evenly to cover the bottom then level it out with the back of a dessert spoon pushing some up the sides, I left mine rustic but you can spend more time and get the edges neat and tidy if you wish.
Place into the fridge while you prepare the filling.
Remove the dates and cashews from the water making sure to reserve the water in case it’s needed.
Add all ingredients, accept the cacao powder and mesquite to a high speed blender or food processor then blend until completely smooth and creamy, you many need to add some of the date/cashew water to get it moving. Don’t add too much or it will be too runny.
Once you have it as smooth as possible, add the mesquite and cacao powder then blend through until fully incorporated.
Taste test for sweetness and add more if needed.
Spoon the mixture into the base and spread out.
Serve immediately for a warm and decadent dessert or place into the fridge to serve cool before serving. Some like them frozen but I find it loses some of it’s intense flavour when frozen, personal choice. J