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You are here: GoldenLucyCrafts » My Recipes » Chocolate Tart With Almond Flour Crust and Avocado Filling

Tags: baking, cake, chocolate, dessert

Chocolate Tart With Almond Flour Crust and Avocado Filling

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Chocolate tart garnished with berries

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.

Disclosure: This post may contain affiliate links, which means if you make a purchase from one of these links I will get a commission.

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Chocolate tart with berries, blueberries, raspberries

Ingredients

Crust

  • 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

Chocolate filling

  • 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

Garnish

  • 1 pint of raspberries, blueberries, small strawberries, or berries mix.

You also will need a food processor and a 9” glass pie dish. 

Find my favorite kitchen items HERE!

Instructions

  1. Preheat oven to 350 degrees.

    2. Brush a 9” glass pie pan with melted coconut oil. Set aside.

    3. In a food processor, combine the coconut flakes, almond flour, and salt. Pulse for about 30 seconds.

Then add the maple syrup and coconut oil. Pulse for another 30 seconds.

   4. Transfer mixture from the food processor into the glass pie pan. 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 measuring cup.

You may need to brush the bottom of the cup with coconut oil to make sure the crumb mixture doesn’t stick.

Glass pie dish with unbaked pie crust

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.

Baked pie crust

6. While the crust is cooling in the freezer, make the chocolate filling.

Combine all ingredients in a food processor, and process until the mixture is smooth without any lumps, about 2 – 4 minutes.

Time will depend on the ripeness of avocadoes. The firmer avocadoes, the more time it will take to process them.  You will need to scrape down the bowl a couple of times.

Avocadoes, maple syrup and cocoa powder in a mixing bowl

7. Take the crust out of the freezer and spread the chocolate filling onto the cooled crust into an even layer.

Cool the chocolate tart in the fridge for a couple of hours.

Chocolate tart with no garnish

8. Garnish the cooled tart with berries of your choice!

Chocolate tart garnished with raspberries
Half of chocolate tart garnished with mix berries

9. This chocolate tart is best served the same day; also it could be made one day ahead. The leftover can be kept in the refrigerator for up to 3 days.

Slice of chocolate tart garnished with raspberries

Enjoy!

You may also like:

Berry Pizza

Berry pizza with blueberries and raspberries

 

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1 Comment

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Comments

  1. Anna says

    10/09/2017 at 11:35 pm

    What a yummy cake!

    Reply

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