Avocado Cream Tarts
Recipe type: Dessert
Serves: 6-8 tarts
For the base:
  • 1/2 cup whole almonds (or any nut you prefer)
  • 1/2 cup soft Medjool dates, pits removed
  • 1/4 cup raw cacao powder (if you can’t access it, use cocoa powder)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1 teaspoon pure maple syrup (or as needed)
  • About 1 tablespoon coconut oil, melted (or as needed)
For the filling:
  • 2 avocados, flesh only (I used about 400g/14oz of flesh)
  • 2 small bananas
  • 2 tablespoons honey or pure maple syrup, or to taste
  • 2 teaspoons lemon juice (or lime juice)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt or Himalayan salt, or to taste
  • Cacao nibs, for sprinkling (or use chocolate chips)
For the base:
  1. Place all the ingredients (except for the coconut oil) in a food processor and pulse to blend until you’re happy with the texture (process longer for a finer texture). Taste and adjust for sweetness and saltiness if needed.
  2. Test the moisture of the base by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your base is perfect. If it’s not quite there yet, add up to a tablespoon of coconut oil until the moisture level is right.
  3. Divide base mixture into lightly greased tart tins with removable bases (I used 6 x 8cm/3in deep sided individual tart moulds with removable bases). Press the mixture firmly, making sure that the edges are well packed and that the surface is even. If making ahead, you can pop the bases into the fridge or freezer. NB: If you have some base mixture left over, roll it into truffle-sized balls and store in the fridge – makes a wonderful sweet snack!
For the filling:
  1. Add all the ingredients into a food processor and blend until completely smooth. Taste and adjust for sweetness and saltiness if needed.
  2. Spoon the mixture on top of the bases and smooth the surface with a spatula. Sprinkle some cacao nibs over top, then pop into freezer to chill.
  3. Remove the tarts from freezer when you're ready to serve - they defrost very quickly - and remove them from the tins to serve.
Recipe by The Kiwi Cook at https://thekiwicook.com/2016/03/17/avocado-cream-tarts/