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Raw Chocolate Avocado Tart

by Livestrong_Recipes  |  Nov 6, 2018

Raw Chocolate Avocado Tart
Photo Credit: toyechkina/ Adobe Stock
  1. PREP
  2. 2h 30m
  • COOK
  • 0 m
  • TOTAL
  • 2h 30m

Recipe is courtesy of Fernanda Capobianco, chef and owner of Vegan Divas in New York.

INGREDIENTS

SERVES 12

  • 2 tsp Vegetable Oil, 100% Pure
  • 2 cups Pecan Halves
  • 1/4 cup Cocoa Powder
  • 2 tbsp Coconut Oil
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/2 tsp Kosher Salt
  • 1 cup Vegan dark chocolate chips
  • 3 whole Avocado
  • 1 tbsp Arrowroot Powder
  • 1/4 tsp Kosher Salt
  • 1 tsp pure vanilla extract
  • 1/4 cup Unsweetened Natural Cocoa Powder
  • 1/3 cup unsweetened almond milk
  • 3/5 cup maple syrup
  • 1 tbsp Peanut Butter, Creamy

DIRECTIONS

1 Brush the bottom and sides of a 9.5-inch springform pan with vegetable oil and line the bottom with a circle of parchment paper.
2 In a food processor, pulse 2 cups pecan halves until crumbly. Add 1/4 cup natural cocoa powder, 2 tablespoons coconut oil, 1/4 cup maple syrup, 1 teaspoon vanilla extract and 1/2 teaspoon kosher salt to the processor, then pulse until just mixed.
3 Scoop the mixture into the prepared pan and press it onto the bottom of the pan with slightly wet fingers or a spatula. Put the crust in the freezer, allowing it to set while you make the mousse.
4 Place 1 cup of vegan semisweet chocolate morsels in a medium, microwave-safe bowl. Microwave on medium power, or 50 percent, for about 3 minutes, stopping to stir every 45 seconds. Set the melted chocolate aside to cool slightly.
5 Pit and scoop out the flesh of three small, ripe avocados and place in a food processor. Add 1 tablespoon arrowroot powder; 1/4 teaspoon kosher salt; 1 teaspoon vanilla extract; 1/4 cup natural cocoa powder, sifted; 1/3 cup almond milk; 2/3 cup maple syrup; and 1 tablespoon smooth peanut butter. Process until smooth.
6 Next, add the melted chocolate and process until smooth. Remove the crust from the freezer and pour the mousse into it. Smooth it into an even layer, then freeze, uncovered, for at least two hours or until firm.
7 To serve the tart, remove from the freezer. Unclasp and remove the sides of the pan. Place the tart on a serving plate and allow it to stand at room temperature for 10 minutes before serving.