Ancho Avocado Chocolate Tart

CRUST INGREDIENTS

  • 1.5 cups raw walnuts, soaked and toasted
  • 1/4 cup unsweetened cocoa powder
  • 1 heaping (packed) cup pitted dates, soaked and drained
Photo by Michael Schott/iStock / Getty Images
Photo by Michael Schott/iStock / Getty Images

CRUST INSTRUCTIONS

  • Toast your walnuts in a dry saute pan over medium heat.
  • Combine walnuts with pitted dates in a food processor until smooth.
  • Press into a tart/pie pan. No baking necessary!

FILLING INGREDIENTS:

  • 3 large ripe avocados
  • 1 1/2 cup semisweet chocolate chips
  • 1/4 cup (raw pure unsweetened high-quality cocoa)
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon ancho chili powder (optional)
  • 1/2 tsp salt

FILLING INSTRUCTIONS:

● Pit the avocados and put in the food processor.
● Melt the chocolate in either the microwave or on the stove in a double broiler, taking care not to burn it.
● Add melted chocolate, coconut milk, ancho chili powder, vanilla and salt to the avocado in the food processor.
● Pulse until well blended. It should be really smooth. 
● Pour filling into pie crust and refrigerate until set, 20 min-overnight.

WHIPPED COCONUT TOPPING:

  • 1 cup coconut cream (2 cans cooled overnight with the cream scooped off)
  • 1/2 tsp vanilla
  • 1 tablespoon confectioners sugar

Mix with a whisk attachment until you have soft peaks. Serve with tart!

Note: Or, just skip the crust and eat the filling with a spoon. :)