Spicy Chocolate Avocado Tart Recipe
1 h 30 m
For the Crust:
1/2 cup Unsweetened Coconut Flakes, raw
1 cup Almond Flour
1/2 cup Coconut Flour
2 tablespoons Pure Maple Syrup, grade A
2 tablespoons Coconut Oil, melted, plus more for pan
pinch of Salt
For the Filling:
2 Avocados, medium, peeled, pitted and carved into large chunks
3/4 teaspoon Cayenne Pepper
1/2 cup Unsweetened Cocoa Powder
3/4 cup Agave Nectar
2 tablespoons Coconut Oil, melted
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Pure Almond Extract
Preheat oven to 350°F. Brush a 10-inch rectangular baking pan with coconut oil. Set aside.
In the bowl of a food processor, combine coconut flakes, flours, and salt. Pulse until the mixture is in medium-sized crumbs.
Add maple syrup and coconut oil. Pulse for about 30 seconds until the mixture is like wet sand.
Dump the crust mixture into the pan. Gently spread the crust to make an even layer on the bottom and up the sides of the pan. Press the crust down firmly.
Bake for 10 to 15 minutes, until the crust is golden brown.
Remove from oven and cool completely. You can place the pan in the freezer for approximately 10 to 15 minutes to cool it down faster.
Clean out the food processor and add all ingredients for the spicy chocolate filling.
Blend until the mixture is smooth, approximately 2 minutes. You can also do this in a high-powered blender, if desired.
Add chocolate filling on the cooled crust and spread in an even layer. Cool in the fridge for at least 1 hour. Sprinkle with a little more cayenne pepper before serving.