CHOCOLATE ESPRESSO TART

This tart is filled with all the rich chocolatey and coffee flavours you want in an espresso tart, but with a lovely light mousse-like texture that makes it feel a little less indulgent, due to the use of avocado. If you haven’t made an avocado based dessert before, you will be shocked at how well they work as the main body of a tart, ice cream or mousse.

I highly recommend you give this recipe a go at your next gathering, as chocolate and coffee-based desserts are always a crowd pleaser. Without gluten, dairy or refined cane sugar, this tart can be enjoyed by almost anyone. If you don’t have brazil nuts, you can substitute them for almost any other nut, such as hazel, macadamia or almond.

I have suggested to add sweetener to taste, as the amount needed will depend on the sweetener you use, and how sweet your sweet tooth is. The kind of coconut oil you use can also affect the flavour of your raw and dairy-free desserts. Choose a good quality raw organic one with a very mild, almost neutral coconut flavour. This will ensure that it won’t overpower the flavour of your desserts. This tart will keep in the fridge for around five days or in the freezer, well covered, for a few weeks.

CHOCOLATE ESPRESSO TART RECIPE

DRY INGREDIENTS1¼ cups Pitted dates

1¼ cups Brazil nuts

½ cup Dried coconut

4 Tbsp Cacao powder

1½ Tbsp Ground coffee beans

1 pinch Salt

2 Tbsp Cacao nibs

2 Tbsp Cacao butter, melted

FOR THE FILLING1¾ cups Avocados, flesh only (about 2 medium avocados)

⅓ cup Coffee, cold brew or espresso

⅓ cup Almond milk, or coconut milk

½ cup Cacao powder, plus 2 Tbsp

¼ cup Coffee, finely ground

½ cup Maple syrup, organic, or use coconut nectar, add more to taste

½ tsp Vanilla extract, or seeds of 1/2 a vanilla bean

¼ cup + 1 tbsp Cacao butter, melted

⅓ cup + 2 tbsp Coconut oil, melted

TO GARNISHCacao powder, to dust lightly

DIRECTIONS

1. For the base, place the dates in a food processor, and blend until slightly sticky and broken into small pieces. Add the brazil nuts, coconut, cacao powder, ground coffee and salt. Blend until chunky with a couscous-like texture. Add the cacao nibs and cacao butter and pulse to combine. The mixture should be nice and sticky and hold together well when pressed between your fingers. If it’s not, add a tablespoon of maple syrup and pulse a few more times.

2. Line a 20cm tart tin with plastic wrap. Press the mixture into the tin, making sure to press firmly and evenly, as you want the sides and the base to be the same thickness.

3. Place in the freezer while you make the filling.

4. Place all filling ingredients, except cacao butter and coconut oil, in a blender or food processor and blend until smooth. With the machine still running, slowly add in the oils until fully incorporated. Pour over the base and place in the fridge to set overnight, or in the freezer for a few hours.