Chocolate Avocado Tart
- 3 tbsp Butter (or coconut oil)
- 1 tbsp Cacao
- 2 tbsp Coconut oil
- 3 tbsp Coconut yogurt
- 3 tbsp Dairy free milk (almond, coconut)
- 170 g Dark chocolate
- 100 g Fresh berries to decorate
- 2 cup Ground almonds
- 6 tbsp Maple syrup
- 1 cup Oats
- 2 scoops Rejuvenated Chocolate Protein Smoothie
- 2 medium Ripe avocado pitted
- 1 pinch Salt
- 2 tsp Vanilla paste
- Preheat your oven to 170C. Make your base by blending together the almonds and oats until they form a fine flour. Add to a large bowl, then stir in 3 tbsp maple syrup, butter, 1/2 tsp vanilla paste and pinch of salt, stirring and mixing with your hands, if needed, until it sticks together into a dough. Press into the base of a spring-form tart tin (I used a 20 cm tin) – if it’s too dry, add a touch more butter or coconut oil. Too sticky and some more oats will do!
- Place in the oven to bake for 8-10 minutes, or until the base is golden and browned. Set aside to cool completely.
- Next, make your chocolate avocado tart filling. Start by melting the chocolate and coconut oil in a bain-marie, stirring until smooth.
- Now, toss your avocados into a blender along with the milk, yogurt, cacao or protein, maple syrup, salt, vanilla and melted chocolate and blend until completely smooth. Taste and adjust the sweetness or chocolate flavourings as needed.
- Spoon the chocolate avocado mousse over your cooked base, then leave to firm up for an hour or two. Alternatively, place in the fridge to firm up overnight.
- To serve, scatter over fresh berries and chocolate chunks, if desired, then cut into slices and eat. Store in the fridge.