THE WORLD’S HEALTHIEST CHOC AVO AND PEANUT CARAMEL TART

By Jacqueline Alwill on March 23, 2017 in Food

This delicious dessert is made with all of your favourite foods and flavours, but with ingredients to nourish – it’s gluten-free, dairy-free, sugar-free and vegan friendly – sign me up for that!

Ingredients (serves 10-12)

Tart
1/2 cup raw almonds
1/2 cup raw pecans
1/2 cup raw cashews
1/2 cup (approx. 8) Medjool dates, pitted
2 tbsp chia seeds
2 tbsp coconut oil, melted

Peanut Caramel
1/4 cup Medjool dates (approx. 3-4)
1/2 cup almond or coconut milk
2 tbsp natural peanut butter
2 tbsp coconut oil, melted

Choc Avo Filling
2 cups avocado flesh (approx. 2 large avocados)
1/2 cup raw cacao powder
1/4 cup brown rice malt or maple syrup
1/3 cup almond or coconut milk
1 pinch sea salt

Optional Garnish
1 banana, sliced
Dark chocolate pieces
Raw cacao powder
Cacao nibs

Method

1. To make the tart, combine nuts in a food processor and blitz to a crumb. Add dates, chia and coconut oil and blitz again for about one minute. Pour ingredients into a 18-22cm spring-form cake tin and press evenly around the base and sides. Cover and place in freezer to set whilst making the caramel and the filling.

2. To make the peanut caramel, place all the peanut caramel ingredients in a food processor and blitz until it forms a caramel. You may need to stop and scrape down the sides and bottom to ensure it has an even consistency. Pour into the tart base and place back in the freezer.

3. To make the choc avo filling, place avocado, cacao, sweetener of choice, coconut or almond milk, and sea salt in a food processor and blitz until even and mousse-like in consistency. Spread over the top of the peanut caramel and place back in the freezer to set.

4. To serve, arrange the garnish ingredients over the top of the tart if you wish (they’re optional). It will still taste delicious without them! Place in the freezer to set for about 30 minutes so it holds better as you slice it. Alternatively, you can leave the tart in the freezer to set overnight and bring out 10 minutes before serving to thaw slightly. You can keep it in the freezer for up to two weeks.