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I made this chocolate avocado tart twice due to an abundance of summer avocados and because it was just that good. I based it closely off the original recipe in one of my favorite cookbooks:
My Darling Lemon Thyme: Recipes from My Real Food Kitchen: Vegetarian, gluten-free meals, small bites.
The second time I made it, I added coconut cream to the filling, my own take on the recipe, and it turned out even better. For those of you who want to incorporate avocados into your desserts but don’t want to taste them, coconut cream is the magic ingredient.
- 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.