Take one bite of this chocolatey, decadent “clean eating” dessert, you might not believe that it’s raw, vegan, gluten-free and paleo… but low and behold, you don’t need excessive sugar or other processed ingredients to make a next-level dessert. Easy to prep, and filled with rich chocolate-hazelnut flavor, this vegan dessert is perfect for anyone following a special diet or simply trying to clean their eating habits up a bit. Serve it for a special occasion, or just as a “treat yo-self” indulgence—since there’s no need to crank up the oven, it’s especially ideal to satisfy a summertime sweet tooth.
For the Crust
1 cup dates, pitted
1 cup toasted hazelnuts
1/4 cup raw almonds
1/3 cup roasted cocoa nibs
2 tablespoons coconut oil, melted
1/2 teaspoon sea salt
1/4 teaspoon vanilla extract
1-2 tablespoons water (if needed)
For the Filling
1 cup date sugar
1/2 cup unsweetened cocoa powder
2 teaspoons flaky sea salt
2 teaspoons vanilla extract
2 tablespoons virgin coconut oil, melted
2 medium, ripe avocados
1/2 cup raspberries
1/2 cup sliced strawberries
1/4 cup toasted hazelnuts, coarsely chopped
How to Make It
To prepare the crust, line the bottom of an 8-inch round tart pan with removable bottom with a round of parchment paper.
Combine, dates and next 6 ingredients (through vanilla) in the bowl of a food processor; process until all ingredients come together, adding water 1 tablespoon at a time as needed to form a sticky ball. Transfer the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust. Refrigerate until ready to fill.
To prepare the filling, combine sugar and next 5 ingredients (through avocados) in the bowl of a food processor; process until smooth, scraping down the sides as needed. Spread filling into prepared crust and chill at least 30 minutes or until set. Garnish with fresh raspberries, strawberries, and hazelnuts.
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