8 March 2014

Mini Raw Avocado Tarts.

60g cashew nuts
50g pitted dates, approx. 8
pinch of rock salt or pink Himalayan salt

1 ripe avocado
35g coconut oil
40g raw cacao powder
3 tbsp Agave Nectar
a few drops of vanilla extract
pinch of rock salt or pink Himalayan salt

coconut cream
raspberries to decorate
two 3-4" tart cases or 4 small ramekins.

This is a go-to recipe for me for a lot of my dessert ideas because it can easily be adapted for larger cakes or chocolate pots. Its good for people looking for a treat but without all the bad stuff, its easy to make, dairy free, gluten free and has a lower GI so no blood sugar spike that would get from a regular dessert made with sugar, plus it has it has the bonus of all the fats being good for you - fats with avocado and coconut oil being great for your skin and hair!
Cacao powder can be found in a whole food/organic store. Don't make the same mistake I did the first time I made it and use cocoa powder as it wont be the same! Agave nectar is sold in most supermarkets. Also, don't substitute the coconut oil for another type, as the coconut adds to the flavour. Coconut oil can be bought in Holland & Barret or Organic stores but my local market shops that sell spices, etc. also sell it much cheaper. The result tastes super chocolatey and everyone I have made it for in the past loves it.

Using a food processor, blend the nuts and dates with the salt, until you have a fine crumbly mixture. Then press this mixture into the bottom of two small moulds and leave to harden in the freezer. 
Meanwhile, blend all the filling mixture together until smooth in the food processor and then spoon onto the bases. Place back into the freezer for about 1 hour before serving with a dusting of cacao powder, coconut cream and berries on top.

If you would like to make the full sized cake, here is the recipe:

Makes 2-4 depending on ramekin size.