Spicy Chocolate Avocado Tart Recipe
A Spicy Chocolate Avocado Tart is the vegan-friendly dessert that’s cool, rich, and spicy. With a creamy smooth spicy chocolate avocado filling and an easy-to-make crumbly crust, the combination of flavors and textures will blow everyone’s mind.
Ingredients
- 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
- 2 Avocado medium, peeled, pitted and carved into large chunks
- 3/4 teaspoon Ground 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
Instructions
- 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.
Nutrition
Calories: 399kcalCarbohydrates: 32gProtein: 7gFat: 27gSaturated Fat: 8gSodium: 20mgFiber: 9gSugar: 17g
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