Sunday, June 3, 2012

Food in Disguise

A few things spring to mind when you imagine eating a chocolate tart like this one;

Double chin.

However, I've got a secret to tell you. 
This dessert contains no animal products. No chocolate. No cream. No processed sugar.
It's not baked, or whipped or torn out of a cardboard box.

It's au naturale, baby. Which is just the way we like it, right?


Chocolate Tart Reworked
Adapted from this recipe

For the base:
200g medjool dates
300g almonds
For the filling:
3 soft, just ripe avocados
200g cocoa powder (the darker the better)
250ml agave nectar/syrup
200g coconut oil 
2 teaspoons vanilla beans

To serve: 
Fresh raspberries

In a food processor whiz up the almonds and pitted dates. If the mixture is too dry you may have to add a few teaspoons of water to create a slightly damp, sticky mixture.
Press the mixture onto the base of a silicone tart tin, roughly evening it out with your hands. Place in the freezer.

Whiz the avocados, cocoa, coconut oil, agave nectar and vanilla in the food processor. Again, you will have to add about 2 teaspoons of water to emulsify the mixture and to  achieve a silky smooth, shiny consistency. Grab the tart base from the freezer and dollop the filling over the top, smoothing it out to create an even layer. Cover with gladwrap and  freeze for a few hours before serving. This tart is surprisingly rich, so a little goes a long way and raspberries are great to serve with it to cut through the richness. 

*The best part about this tart is watching people eat it without knowing what's in it then when they're finished telling them it's made out of avocado. Reactions are often priceless - some good, some bad. The best was my sister who threw her fork down on the plate and asked why I can never make anything "normal".