Recipes Desserts Raw Avo Chocolate Tart
Raw Avo Chocolate Tart

Raw Avo Chocolate Tart


  1. Crust
    Place all ingredients in a food processor. Run the processor for 1-2 minutes, or until the mixture is even and finely ground and will stick together when you squeeze a small handful. Turn the mixture out into an 8-inch pie or tart pan and press it evenly into the pan and along the sides. Chill the crust while you make the filling.
  2. Filling
    Blend all ingredients in a food processor or blender till smooth. Pour this mixture into the tart crust and use a spatula to smooth it over.
  3. Top with fresh blueberries, to jazz it up grate some dark chocolate over the top.
  4. Refrigerate for at least 2 hours before cutting and serving (so that the coconut oil can firm up). Slice and serve!


For the crust

  • 230g raw almonds
  • 260g pitted Medjool dates
  • 1/4 teaspoon salt
  • 1/4 cup cocoa powder


For the filling

  • 2 medium avocados
  • 1/2 C agave or maple syrup
  • 1 tsp vanilla extract
  • 1/4 C melted coconut oil
  • 1/3 C cocoa powder
  • 1/2 tsp salt
  • Blueberries, for topping


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