Raw avocado chocolate tarts
| Recipe By: | Claire Winstanley |
| Serves: | makes 4 mini tarts |
| Prep Time: | 15 minutes |
Ingredients
- Woolworths maple, vanilla and chocolate grind
- 3 Tbsp Raw honey
- 1 Ripe and Ready Hass avocado
- 4 Fresh medjool dates, pitted
- edible flowers, to serve
- fresh raspberries
- 3 x 125 g fresh blueberries
- 2 tbsp coconut oil, melted
- 3 Tbsp cocoa powder, for dusting
- 6 Tbsp coconut oil, melted
- 50 g raw almonds, finely pulsed
- 1/2 cup dessicated coconut
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Grease mini tart tins with coconut oil and set in the fridge.
- Place the coconut and almonds in a food processor and pulse until ground but still a little chunky. Add the dates and freshly ground maple, vanilla and chocolate and then slowly drizzle in the coconut oil until the mixture comes together.
- Gently press, using your fingertips, into coconut oil greased mini tart tins until an even tart base forms. Return to the fridge to set.
- For the filling, place all the ingredients in the food processor and pulse until smooth and creamy. Pass through a sieve to ensure the mixture is extra smooth.
- Spoon into tart shells and decorate with fresh berries, raw almonds and flowers.
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