Sunday, November 13, 2016

Chocolate Avocado Tart - raw vegan

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. 
How good is it that it's becoming the norm to create such healthy alternatives. You'll even notice that most cafe's these days have something on the menu that's either gluten free, Vegan or Paleo. I only wish they'd get on board and provide a good Grain free/Paleo alternative bread. Most have gluten free but they're like cardboard and not nearly as nutritious.
I actually made this a few weeks ago now, as per usual with my vegan treats, it was on the weekend for our staff morning tea. So in a way, this post is for Olivia as well, as she wanted to be able to make it at home.

Raw Vegan


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


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I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen



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