Vegan chocolate avocado tart

Vegan chocolate avocado tart with hazelnuts, dates, cocoa and maple syrup: creamy, intensely chocolatey and quick to make with no baking.

At a glance

• Serves 8
• Prep time: 25 min
• No cooking needed
• Total time: 25 min
• Calories: 350 kcal per serving
• Protein: 7 g
• Fat: 25 g
• Carbs: 24 g

Ingredients

• 200 g hazelnuts
• 150 g dates
• 2 avocados
• 80 g cocoa powder
• 80 ml maple syrup
• 3 tbsp olive oil
• 1 raspberry
• 1 tbsp vanilla extract
• 1 pinch of coarse sea salt flakes

Method

You’ll need: springform tin · tart tin · blender · chopping board · knife

1. Roughly chop the hazelnuts and blitz them with the dates in a blender to a mixture you can shape.
2. Press the hazelnut and date mixture into a tart tin or small springform tin and chill the base briefly.
3. Blend the avocado, cocoa powder, maple syrup, olive oil, vanilla extract and a small pinch of sea salt flakes until smooth and you have a creamy chocolate filling.
4. Spread the chocolate cream over the base and smooth the top.
5. Chill the tart until the filling has firmed up and slices cleanly.
6. Decorate with the raspberry, cut into pieces and serve well chilled.

Good to know

This tart is simple, creamy and pleasantly intense. It feels like a proper dessert without being heavy.

Swaps

Hazelnuts → almonds (contain vitamin E) | Maple syrup → date paste (contains fibre) | Olive oil → avocado oil (milder flavour, also provides unsaturated fatty acids) | Raspberry → blueberries (also provide fibre and anthocyanins)

Allergens

Contains tree nuts (hazelnuts). Because of the cocoa and the nuts, it's better to adapt it for children. In pregnancy the ingredients are generally fine, as long as the avocado and berries are fresh and handled with care.

Dairy-free recipes