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