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
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
Directions
-
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.
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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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