Raw Avocado Chocolate Tart

June 13, 2016
3 Ratings
Photo by Bobbi Lin
Author Notes

The beauty of this dessert lies in its simplicity. A no-bake, no stress, press-in crust (made of dates and almonds) is filled with a silky smooth and rich mixture of avocados, cocoa powder, sweetener, and a touch of coconut oil to help it all set. Make this tart without breaking a sweat--and then let it chill until you're ready to enjoy it. —Gena Hamshaw

  • Serves 8-10
  • For the crust
  • 8 ounces raw almonds
  • 9 ounces pitted Medjool dates
  • 1/4 teaspoon salt
  • 1/4 cup cocoa powder
  • For the filling
  • 2 medium avocados
  • 1/2 cup agave or maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup melted coconut oil
  • 1/3 cup cocoa powder
  • 1/2 teaspoon (scant) salt
  • Fresh berries, for topping
In This Recipe
  1. To make the crust, place all ingredients in a food processor fitted with the S blade. Run the processor for 1-2 minutes, or until the mixture is even and finely ground and will stick together when you squeeze a small handful. Turn the mixture out into an 8-inch pie or tart pan and press it evenly into the pan and along the sides. Chill the crust while you make the filling.
  2. To make the filling, blend all ingredients in a food processor or blender till smooth. Pour this mixture into the tart crust and use a spatula to smooth it over. Refrigerate for at least 2 hours before cutting and serving (so that the coconut oil can firm up). Slice and serve.

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Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.