With chocolate ganache engineered from nourishing avocado and a host of wholefood ingredients, these dairy- and gluten-free Superberry Choc Tarts are a clean twist on a delectable dessert.
What you’ll need (makes 6)
- 2 cups (200 g) desiccated coconut
- 1 cup (150 g) raw almonds
- 14 pitted medjool dates
- 1⁄3 cup (65 g) coconut oil
- Pinch of salt
- 2 avocados
- ½ cup (60 g) cacao powder
- ½ cup (125 ml) pure maple syrup
- 4 pitted medjool dates
- 1 tbsp maca powder
- 1 tsp vanilla extract
- 1 ½ cups (180 g) raspberries
- 2 tbsp chia seeds
- 2 pitted medjool dates
- 1 tbsp beetroot powder
- 1 tbsp acai berry powder
What you’ll do
Put coconut, almonds, dates, coconut oil, dates and salt in a food processor. Process well until combined. Firmly press mixture onto base and sides of six small tart tins. Place in fridge to set.
To make the topping, blend raspberries, chia seeds and dates in a high-powered blender until smooth. Pour the mixture into a bowl and stir through beetroot powder and acai berry powder. Set aside to thicken for 10 minutes.
Meanwhile, to make the chocolate ganache, scoop avocado flesh into cleaned blender with remaining ingredients and blend until smooth.
Spoon ganache into tart shells and add topping. Place in fridge to set for at least one hour. Enjoy!
Recipe and words by Kristy Celoni from The SuperFoods Kitchen.