After you take one bite of this deeply 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 something magical. This show-stopping dark chocolate tart offers an incredibly rich chocolate flavor and silky pudding-like texture—but it’s so easy to whip up, even the most inexperienced baker/dessert-maker will look like a pastry pro bringing it to the table. Perfect for anyone following a special diet or simply trying to clean their eating habits up a bit, this dark and decadent tasting treat perfectly satisfies both the sweet tooth and chocolate indulgence cravings. And since there’s no need to crank up the oven, it’s especially ideal for summer.
For the Crust
1 cup dates, pitted
1/3 cup toasted hazelnuts
1/3 cup raw almonds
1/3 cup roasted cocoa nibs
1/3 cup unsweetened, finely shredded coconut
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 cassava syrup
1/2 cup dark cocoa powder (such as Hershey’s Special Dark Cocoa)
2 tablespoons virgin coconut oil, melted
2 teaspoons flaky sea salt
2 teaspoons vanilla extract
2 medium, ripe avocados
1/2 cup pomegranate seeds
1/3 cup unsweetened, flaked coconut
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 7 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 to 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 syrup 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 pomegranate seeds and coconut.
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