I find that desserts made from heavily processed ingredients leave me unsatisfied and hungry for more only 20 minutes after finishing.  This is not the case for this sweet treat.  

This chocolate tart is made from whole foods.  The nuts, avocado and coconut oil ingredients make this recipe a rich source of minimally processed, plant-food fats, which are both healthy and filling.  The fiber from the avocado, nuts and coconut, and protein from the nuts, make this dessert very satisfying.  The filling is not-too-sweet.  

I love the combination of orange and chocolate together, so I like to add orange zest to the filling, infusing the chocolate with uplifting citrus.  

Recipe

Recipe makes 1 tart (24cm base).  If using an American standard pie dish, you will have enough mixture for one pie plus some left over.  Use the left over crust and mixture to make extra mini-tarts using a cupcake tray.

Equipment needed: Food processor or high powered blender or Thermomix

Measurements are in metric system.

CRUST

• ¾ cup cashew nuts
• 1 cup walnuts
• ¼ tsp salt
• 1 ½ cups dried dessicated coconut
• ¾ cup pitted dates (plus some extra, in case needed)

FILLING

• ⅔ cup pitted dates
• ⅓ cup (85mL) very hot water
• 3 large avocados (or 4 small)
• ⅓ cup cocoa powder
• 1 tsp vanilla extract
• Pinch of salt
• ¼ cup (63mL) melted virgin coconut oil
• ½ cup (125mL) water
• 1 tsp vanilla extract
• Optional, for chocolate-orange tart: zest of 1 orange, finely grated

Preparation

To make the crust, process the nuts, salt and coconut until mixture is well combined and resembles crumbs.  Add dates, one at a time, while processing.  The crust consistency should be moist and able to be clumped into shape with the hands.  If crust is too dry, add some more dates.  Press the mixture into the tart pan to create an even crust.  Place the pan into the fridge to cool while preparing filling.

To make date paste for the filling, soak the dates in hot water for 20 minutes, to soften.  This can be done while preparing the crust.

After soaking, process the dates and water together into a smooth paste.  Add the remainder of the ingredients for the filling, including the orange zest, if using, and process until well combined.

Pour the filling mixture into the prepared crust and spread out evenly.  Tap the tart tin on the countertop a few times to release trapped air and level out the filling.  If desired, use the back of the spoon to make small sweeping motions across the top of the filling to create a ripple effect (as seen in the pictures).  Place the tart into the fridge and refrigerate for 4 hours, until filling is set.  It will keep in the refrigerator, covered, for up to 5 days.