No Bake Chocolate Tart is truly a chocolate lover’s dessert. It’s decadent and delicious, as well as smooth and creamy. Some key ingredients included avocado, almond milk, unsweetened cocoa powder and sugar free maple syrup. The delicious crust is a blend of almonds, coconut flakes and cocoa powder.
No Bake Chocolate Tart
1 1/3 Cups of raw almonds, unsalted
1/2 Cup of unsweetened coconut flakes
2 Tablespoons of unsweetened cocoa
1/3 Cup + 1 tablespoon of sugar free maple syrup or you can use agave syrup
2 Tablespoon of coconut oil, melted
Chocolate Avocado Mousse
1 Cup of avocado, about 3 to 4 avocados (240g 8.5 oz)
1/3 Cup of unsweetened almond milk or you can use rice milk
1/3 Cup + 1 Tablespoon of unsweetened cocoa powder
1/3 Cup + 2 tablespoons of sugar free maple syrup or agave
3 Tablespoon of coconut oil, melted
1/2 Cup 85% dark chocolate bar, shaved or cut into chunks
-In a blender or a food processor, add all the dry ingredients, raw almonds, unsweetened coconut and cocoa powder. Blend for 30 seconds until the almonds are a thick meal. Then add the maple syrup and melted coconut oil. Then blend again until it’s a sticky dough. If it’s too loose, or dry adjust by adding 1 tablespoon of water if necessary then blend again. Add the sticky dough to the pan, 20 cm (8 inches). I used a 9 inch pan and added the crust to the bottom of the pan. If it’s too sticky, you can also place a piece of parchment paper between your fingers and the dough to prevent sticking to your fingers if desired. Press the dough until it covers the entire pan then put in the refrigerator to set.
-To make the chocolate mousse, scoop out the ripe avocado flesh and add to the blender along with the sugar free maple syrup, cocoa powder, unsweetened almond milk and melted coconut oil. Blend ingredients well until coconut is combined. Then pour the chocolate mouse into the prepared pie crust. Add shaved chocolate to the top of the pie to decorate then refrigerate for 4 hours or overnight. Serve with dairy free ice cream and enjoy!