I made this chocolate avocado tart twice. It was so good. The first time, I had guacamole for dinner followed by this tart for dessert. It was a lot of avocado… The second time, I did not have guacamole for dinner, I added coconut cream to the tart filling, and it was even better.
I hope my absence here went undetected, but if not, my only explanation is I got caught up in my landscape photography, a huge stack of cookbooks from the library (that’s where this recipe comes from!), hiking, and watching Grey’s Anatomy. I think I am the only person who still watches that show? Oh, plus that day job that pays for all this chocolate. All normal things.
What are all of you up to this summer?? Would love to hear from you. I’ve missed this space.
Adapted from My Darling Lemon Thyme by Emma Galloway
I buy Hass avocados hard and green, then leave them on the counter out of direct sunlight to ripen for 2-3 days. The flesh should be soft and smell fresh.
I use Aroy-D coconut cream, but you can also refrigerate a can of coconut milk overnight, then scoop the coconut cream off the top. Just don't shake the can!
- Soak the dates in hot water in separate bowls for 20 minutes.
- Drape a sheet of plastic wrap inside a 10-inch tart pan with a removable bottom. This really helps get the tart out of the pan, otherwise it will be stuck!
- Drain the dates for the crust and put them in a food processor with the coconut. Pulse until finely chopped and starting to clump into a large mass. Press the mixture into the tart pan and 1 and 1/2 inches up the side.
- Rinse the food processor and shake dry.
- Drain the dates for the filling and put them in the food processor with the scooped out avocado flesh, cocoa or cacao powder, coconut oil, maple syrup, salt, and coconut cream. Pulse until the mixture is pureed, scraping down the bowl a few times. Don't worry if there are little bits of date left. They will continue to hydrate and disappear later.
- Spread the filling in the crust and chill in the refrigerator for at least 4 hours, preferably overnight. I cover the tart pan with a big plate or lid.
- When ready to serve, remove the tart from the pan, carefully peel away the plastic wrap, and slice into 12 pieces.
- Break the bar of chocolate into pieces and place in a small bowl. Bring a small pan of water to a simmer, them remove from heat. Put the bowl of chocolate into the pan. Be careful so no water gets inside the bowl. Let sit for 5 minutes, then whisk until smooth and melted. Remove the bowl and wipe the bottom dry with a towel. Drizzle the melted chocolate over each slice.
- Pipe coconut cream over each slice and serve.
- The tart will keep in the refrigerator, airtight, for up to 5 days. It also freezes and defrosts well.