👩🍳 Instructions
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1
For the Crust: In a food processor, pulse almonds, dates, 2 tbsp cocoa powder, and a pinch of sea salt until a coarse, sticky mixture forms. Add melted coconut oil and process again until well combined. Press mixture evenly into a 9-inch tart pan with a removable bottom. Freeze while preparing the filling.
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2
For the Filling: Combine avocado flesh, cashew butter, ½ cup cocoa powder, maple syrup, vanilla extract, almond milk, and a pinch of sea salt in a high-speed blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed.
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3
Assemble and Chill: Pour the chocolate filling into the chilled crust, spreading evenly. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.
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4
Serve: Carefully remove the tart from the pan. Garnish with fresh raspberries, a sprinkle of flaky sea salt, or a dusting of cocoa powder. Slice and serve chilled.
💡 Notes
Ensure avocados are very ripe for the creamiest filling. For a different flavor, try adding a tiny bit of orange zest or espresso powder to the filling. Store leftovers in an airtight container in the refrigerator for up to 5 days. This tart also freezes well for up to 1 month.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
9g
Total Fat
28g
Saturated Fat
8g
Carbs
30g
Fiber
7g
Sugar
18g
Sodium
150mg
Cholesterol
0mg