Toni McFarlane's Raw Avocado Tart





A rich and beautiful dessert. Freezes well, slice individually and serve as needed. A small slice goes a long way!

Ingredients

Base

300g almonds

1/2 tsp salt

350g pitted dates 

200g coconut oil

 

Filling

4 medium ripe and even overripe avocados 

150 ml coconut oil

1/2 Tbs vanilla 

125g raw cocoa or 100g regular strong Dutch cocoa

150 g soaked dates, squishing out excess water and double checked for pips.

1/2 cup of maple syrup (or sugar to taste or honey or agave)

1/2 tsp salt




Method

1) soak the almonds in  warm water for 1/2 hr

2) soak the dates in warm water for 1/2 hr

3) drain nuts and blend until as smooth as possible.

4) check each date for pips and squish out any excess water, add to the nuts and blend until combined

5) add the melted coconut oil and blend to combine

6) put into a large tart tin and spread around using the back of a desert spoon, including the sides.

7) chill in the fridge

8) remove the flesh from the avocados and put in a blender.

9) add all the other ingredients 

10) blend until smooth

11) pour into chilled base smooth over and chill for at least 4 hours

Tips

Slice with a hot knife.

Put glad wrap on top and then smooth over, leave on until chilled and then take off.

This freezes so well. Slice individually and take out a slice as  needed.

This tart is really rich so a small slice goes a long way.

 


*gluten free
*dairy free
*vegetarian
*vegan