Chocolate Avocado Tarts with a Cashew and Date Crust (RAW)
4-6 small tart shells (with removable bottoms) or 1 – 8″ springform pan
(Line the bottoms with parchment for easy removal)
1 cup raw cashews
5-6 medjool dates, pitted OR 8-10 small dates
2 tsp coconut oil
1/2 tsp pure vanilla extract
Pinch of fleur de sel or Maldon sea salt
Combine all the ingredients in a food processor and pulse.
Spoon nut mixture into tart bases evenly and level with back of a spoon.
Put the tart shells in the freezer to set whilst preparing the filling.
1 ripe avocado
1/3 cup dark cocoa
1/2 cup raw sugar
1/4 tsp fleur de sel or Maldon sea salt
5 tblsp coconut oil
1/2 tsp pure vanilla extract or the seeds of 1/2 vanilla bean
Combine all the ingredients in a food processor and pulse until smooth.
Transfer to a piping bag with a decorative tip and fill the tarts or spoon into the tart shells and level off the tops. Put them back in th
e freezer until ready to serve.
*remove the tarts from the freezer 5-10 min before serving