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AVOCADO CREAM TARTS

AVOCADO CREAM TARTS

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Prep Time 10 minutes
Chilling Time 5 minutes
Total Time 15 minutes
Course Dessert
Servings 8 Servings

Equipment

Ingredients
  

For the base:

  • 1/2 cup whole almonds (or any nut you prefer)
  • 1/2 cup soft Medjool dates (pits removed)
  • 1/4 cup raw cacao powder (if you can’t access it, use cocoa powder)
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1 tsp pure maple syrup (or as needed)
  • About 1 tablespoon coconut oil melted (or as needed)

For the filling:

  • 2 avocados flesh only (I used about 14oz of flesh)
  • 2 small bananas
  • 2 tbsp honey or pure maple syrup, or to taste
  • 2 tsp lemon juice, or lime juice
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt or Himalayan salt, or to taste
  • Cacao nibs for sprinkling (or use chocolate chips)

Instructions
 

For the base:

  • Place all the ingredients (except for the coconut oil) in a food processor and pulse to blend until you’re happy with the texture (process longer for a finer texture). Taste and adjust for sweetness and saltiness if needed.
  • Test the moisture of the base by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your base is perfect. If it’s not quite there yet, add up to a tablespoon of coconut oil until the moisture level is right.
  • Divide base mixture into lightly greased tart tins with removable bases (I used 6 x 8cm/3in deep sided individual tart moulds with removable bases). Press the mixture firmly, making sure that the edges are well packed and that the surface is even. If making ahead, you can pop the bases into the fridge or freezer. NB: If you have some base mixture left over, roll it into truffle-sized balls and store in the fridge – makes a wonderful sweet snack!

For the filling:

  • Add all the ingredients into a food processor and blend until completely smooth. Taste and adjust for sweetness and saltiness if needed.
  • Spoon the mixture on top of the bases and smooth the surface with a spatula. Sprinkle some cacao nibs over top, then pop into freezer to chill.
  • Remove the tarts from freezer when you’re ready to serve – they defrost very quickly – and remove them from the tins to serve.
Keyword Avocado Cream Tarts
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