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Makes
4 individual tarts (each one serves two), or 1 large tart
Ingredients
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3/4 cup
raw cashews
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1/4 cup
raw buckwheat groats
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5
medjool dates, soaked to soften
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4
large avocados, skin and stone removed
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2 1/2 cups
water (or replace with coconut water and omit coconut water powder below)
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1 tablespoon
coconut water powder
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1/2 cup
cacao powder
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1/2 cup
maple syrup
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1/4 cup
orange juice
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1 teaspoon
vanilla extract
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1 pinch
salt
Directions
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Blitz cashews, buckwheat and dates in a food processor for 10-15 seconds, until broken down and starting to stick together. Line the base of your tart tins (or tart tin, if making 1 large tart) and pop the bases in the freezer to chill while you make the mousse.
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Next, add avocado, water + coconut water powder, cacao powder, maple syrup, orange juice, vanilla and salt to a high-powered blender and blend until combined. Add a small amount of additional water if mix is too thick and becomes troublesome to blend.
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Remove your bases from the freezer and pour the avocado on top, filling it just under the top of the tin rounds. Place in the freezer for around 2-3 hours (slightly longer if making 1 large tart).
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Remove from freezer and plate. I serve mine with a sprinkle of beetroot powder over the top.
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