This delicious chocolate tart is perfect for picky eating kids like my son. Normally he wouldn’t eat avocados but he really enjoys this tart. What he doesn’t know is that the secret ingredient of this tart is avocado!
This recipe was adapted from Tastes Lovely website.
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- ½ cup unsweetened, raw coconut flakes
- 1-1/2 cups almond flour
- 2 tablespoons organic grade A maple syrup
- 2 tablespoons organic coconut oil (extra virgin, unrefined, cold pressed), melted, plus more for brushing the spring pan
- pinch of salt
- 2 medium size avocados, ripe. Do not use extremely under-ripe or overripe avocados. Avocadoes barely ripe, on the firmer side, would be perfect.
- ½ cup unsweetened cocoa powder
- ¾ cup organic grade A maple syrup
- 2 tablespoons organic coconut oil (extra virgin, unrefined, cold pressed), melted
- 1 teaspoon vanilla extract
- 1 pint of raspberries, blueberries, small strawberries or berries mix.
You also will need a food processor and 9” glass pie pan (it is what I was using) or nonstick 9″ springform pan.
- Preheat oven to 350 degrees, with the oven rack in the center position.
- Brush a 9” glass pie pan with melted coconut oil. Set aside.
- In a food processor, combine the coconut flakes, almond flour, and salt. Pulse until the mixture resembles medium-size crumbs, about 30 seconds. Then add the maple syrup and coconut oil. Pulse until the mixture resembles coarse sand, about 30 seconds.
- Dump the coconut almond crust into the glass pie pan. Gently spread the crumbs to make an even layer, and to come up the side of the pan about ½”. Once the crumbs are even, press the crumbs in with firm pressure using a cup measure. You may need to brush the bottom of the cup measure with coconut oil to make sure the crumb mixture doesn’t stick.
5. Bake the crust for 12 – 14 minutes, or until lightly golden brown. Remove the crust, and allow to cool on the counter until it is not hot anymore, then transfer to the freezer for 15 minutes to cool completely.
6. While the crust is cooling in the freezer, make the chocolate filling. Combine all ingredients in a food processor, and blend until the mixture is smooth without any lumps, about 2 -4 minutes. You will need to scrape down the bowl couple of times.
7. Spread the chocolate filling onto the cooled crust into an even layer. Cool the chocolate tart in the fridge for at least 1 hour.
8. Garnish the cooled tart with berries.
9. This chocolate tart is best served the same day; also it could be made one day ahead. Leftover can be kept in the refrigerator for up to 3 days.
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