Chocolate

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
Ingredients
  • 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
Directions
  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.

See what other Food52ers are saying.

  • raychalz
    raychalz
  • Megan Lang Butler
    Megan Lang Butler
  • zippy365
    zippy365
  • lunalovegood
    lunalovegood
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.

5 Reviews

zippy365 May 4, 2019
Some things about this recipe:
Make sure you check that each and every date is pit free; date pits cannot be blended by a food processor and getting one caught in it could fry the motor. If your dates are old or hard, you might want to soften them in some hot water before proceeding with the recipe. This tart is amazingly good and the weirdest thing I have ever made. However, the name is awful, and I would like to recommend changing it. Pay homage to healthy avocado eating and call it the Tom Brady Tart, because he's a winner and this tart is too.
 
lunalovegood February 12, 2019
I made this yesterday, and the entire tart is almost gone. The filling is absolutely delicious- it tastes similar to a chocolate pudding, but richer- almost like a truffle or a flourless chocolate cake. This was also my first time making a crust with dates and almonds, and it was delicious- I love the addition of cocoa powder, too. Couldn't recommend this enough!
 
Mara July 25, 2017
I made this yesterday. It tastes delicious. The texture of the filling is absolutely creamy (but solid enough to hold together). The crust is tastes also great. My only problem was assembling the crust in the pan. I used the exact ingredients and measurements, and processed for 1 minute, once it formed a dough. When trying to put it in the pan, it was absolutely sticky to my hands and fingers, impossible to lay it over. I couldn't lay it on the sides, and had to turn the leftover into size balls for snack.
 
raychalz January 20, 2017
This tart is delicious! Made it in little tart pans and it held up very well. Was a little worried that the crust would crumble when I removed the tart rim, but the structure was really great. Cut into small pieces, it was like eating a truffle. Thought my avocados weren't ripe enough but it was very very good even so! Highly recommend.
 
Megan L. August 3, 2016
I make chocolate avocado pudding often, but never thought to put it in a crust. Can't wait to try this!