Sunday, September 6, 2009

Chocolate-Avocado Tarts


What do you do when you are up to your eyeballs in fresh produce from your garden? You get busy making all kinds of concoctions with tomatoes, cucumbers, zucchinis, green beans, cantaloupes, carrots, beets, etc. If you are a gardener, you know what I'm talking about.
But you also might want a chocolate-avocado tart for dessert to go along with your garden veggie meal. Well, at least, I did, and it turned out absolutely scrumptious as a post meal treat. My photo above does not do its "deliciousness" justice. I discovered that avocadoes, which I love, make a great base for a dessert where you cannot use flour, eggs, dairy/butter or sugar. This avocado tart has inspired me to explore other chocolate treat possibilities with avocado as an ingredient.
Chocolate-Avocado Tart (makes 2 five-inch tarts or 4 smaller ones)
Crust:
1 cup shredded, dried unsweetened coconut
1/2 cup sunflower seeds
1/4 tsp. sea salt
2 T. tahini
1 T. cacao nibs
Filling:
1 ripe avocado
10 drops stevia (alcohol free); use 2 T. agave nectar if you are not following the Anti-Candida Diet
2 tsp. chia seeds
2 T. dark baking cocoa
3-4 T. unsweetened soy milk
Spray the tart pans with pan spray or line with parchment paper. I used tart pans with removable bottoms so I got away with just using pan spray.
In a food processor, process the coconut, seeds, cacao nibs and sea salt into a coarse meal. Add the tahini (almond butter or sunbutter will work too) and process to combine to a dough-like consistency. Press the "dough" along the bottom and up the sides of the tart pans. It helps to wet your hands to keep the "dough" from sticking to your hands.
In the same processor (not necessary to clean before going on), blend the avocado, baking cocoa, chia seeds, stevia and soy milk until very smooth. Spoon the mixture evenly into your tart pans.
Freeze the tarts until firm. Remove them from the freezer 10-15 minutes before serving. Garnish with fruit or additional cacao nibs. I didn't have individual-sized tart pans so I cut each larger tart into four pieces but don't be shy about eating more. It's hard to resist!

3 comments:

Leslie (Roaming James) said...

This looks like a recipe I will have to try. I never would have thought to use avocado in a dessert before. This is probably a good way to get healthy fats too, right?

Sheree said...

Yes, it has lots of healthy fats which are important to get in your diet on a daily basis. What could be better than a dessert with healthy fats and chocolate, and it's easy to make too. You probably want to add agave nectar instead of stevia unless you are avoiding sweeteners. The stevia has a teensy-weensy bitter taste to some people. It doesn't take much agave nectar so just go by your personal taste.

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