Guilt-free Indulgence
This delectable tart is a resolution-proof treat with no added sugar, flour, eggs, or unnecessary fats – light on the tummy yet rich in flavour! Vegan and free from gluten and dairy.
There’s really no reason to feel guilty this new year, you won’t be breaking any firm resolutions by indulging into this tart. Especially when you’re sharing!
You’ll need 1 x 22 cm (9inch) spring form cake tin to make 12 portions of this tart
Ingredients
200g roasted hazelnuts, roughly chopped
250g dried figs, roughly chopped
2 heaped tablespoons coconut oil
300g dark chocolate (minimum 70% cocoa)
6 ripe avocados
1 lime
High quality cocoa powder for dusting
Method
Prepare the Base: Line the base and sides of your cake tin with baking parchment. In a blender, combine the hazelnuts, figs, and coconut oil, and blend into a coarse mixture, being careful not to over-blend into a paste. Press the nut mixture firmly into the base and up the sides of the tin, using the bottom of a straight-sided tumbler or jar to create a flat, even surface. Place in the fridge to chill.
Make the Filling: Melt the dark chocolate gently using a bain-marie (a heatproof bowl over a pot of barely simmering water). Scoop out the flesh of the avocados into a separate bowl. Add the zest of the lime and blend with a splash of lime juice using a stick blender until smooth. Add extra lime juice to taste if desired. Fold the melted chocolate into the avocado purée, stirring gently until well combined.
Assemble the Tart: Spoon the chocolate-avocado mixture over the chilled nut base in the tin, smoothing it out evenly. Return the tart to the fridge to chill for at least half an hour, ideally an hour.
Serve: Just before serving, remove the tart from the fridge. Release the springform, carefully removing the tin sides, base, and baking paper. Place on a serving platter, dust lightly with cocoa powder, then slice into portions and enjoy this guilt-free treat!