Do you remember the super awesome, super chocolaty, raw, vegan round up that I shared with you yesterday? The one about my 7 very best desserts involving cacao in its purest form? Well, you might want to make that 8 very best chocolaty desserts and call me for what I am. A chocolate addict.
But I’m not talking about any sort of chocolate. No no. I am addicted to wholesome chocolaty desserts, the ones made with nuts, dry fruits, fresh fruits, grains. My chocolate addiction is feeding not only my sweet tooth, but also my body with the very best nature has to offer.
These luscious, creamy mini tarts are no exception because they’re made with avocado. You probably know this already, but I’ll write it here anyway. Avocados are like a small nutritious treasure chest. Despite the fact that they’re high in water (75%), they’re still very nutrient dense. They’re rich in vitamin C and are a good source of fiber (1 provides about 17% of our daily needs). They contain vitamins K, E and also potassium, and are a powerful antioxidant. Yes, all these in a dessert!
- For the base:
- ¼ cup almonds
- 2 TBSP sunflower seeds
- 1.5 TBSP walnut meal
- 1.5 TBSP coconut shreds
- 1 tsp ground linseed (flax meal)
- 1.5 TBSP cacao powder
- pinch cinnamon
- -
- ¼ cup sultanas
- ¼ cup currants
- 1 TBSP chopped sun dried apricots
- 1 TBSP date paste
- –
- For the filling:
- 2 TBSP date paste
- 1 small ripe avocado
- 1.5 TBSP cacao powder
- 1 TBSP liquid sweetener of choice (raw honey, raw agave, maple syrup)
- Optional: cacao powder to serve
- To make the base, add the first set of ingredients (the dry ingredients) to a food processor and blitz until you get a finely crumbled mix.
- Then add the dry fruits and the date paste to the food processor and blend until the mixture becomes sticky.
- Divide in 4 and press into mini tarts shapes (I used a good ol’ muffin tray).
- Place in fridge.
- To make the filling, add avocado meat, date paste, cacao and sweetener to a food processor and blitz until you get a smooth, creamy chocolate mousse.
- Scoop the mousse into the mini tarts, dust with cacao powder and serve or return to fridge until ready to serve.
C.
