Even the most demanding taste buds will be impressed with this chocolate tart, so I’m sharing it as our inaugural recipe!
I’ve tried and tested many different chocolate mousse recipes that use avocado, before ending with this gluten-sugar-dairy-wheat free, vegan raw recipe.
It is so yummy and yet full of healthy nutrients that nothing will stop you indulging in it!
For the base:
1 cup of almonds
1 cup of pitted dates (soaked for at least 3 hours)
1 teaspoon of vanilla beans
For the chocolate mousse:
3 ripe avocados
100 gr raw cacao powder
250 gr agave syrup or maple syrup (or alternatively raw honey,but I haven’t tested it)
1 tablespoon of melted cacao butter
2 teaspoons of vanilla beans
Soak the dates for at least 3 hours before making your chocolate tart.
Put the almonds on a high speed blender (I am using one by Kenwood which is very good) and blend until the consistency is powdery. I used the S shaped blade for this. You don’t want to overdo it though, or you will end up with almond butter!
Drain the dates and place them in the mixer with the almond powder and the vanilla beans and blend until you get a sticky mixture. Everything must be well mixed by now. You may need to scrape the mixture off the walls of your blender a few times.
Next spread the mixture in your tin, using the back of a spoon.
You will get a thin layer of sticky crust. If you prefer it thicker, you can always double the dose for the base.
Peel and remove the core from the avocados.
Place them in the blender and blend until they turn smooth and creamy.
Melt the cacao butter in low heat and add it in the blender with the rest of the ingredients and blend till well combined.
Then poor it over the crust and smooth it out with the back of a spoon or with a spatula.
Refrigerate it for at least 3 hours before consuming.
The longer it stays in the fridge, the better it tastes.
It is very presentable and cuts smoothly into nicely shaped pieces.