Chocolate Tarts with Coconut & Brazil Nut Crust
I’m not going to lie… this tart is going to change your life. It’s going to be all you think about as you sit at your desk at work, contemplating whether to leave early to make these tarts for dessert.
These are the type of dessert where you keep the recipe to yourself. Want to know the secret ingredient? AVOCADO. Yes, the humble avocado has once again outdone itself, this time disguised as chocolate mousse.
This recipe has been tested on workmates, family and friends, and has passed every time. I never tell them it has avocado in it until they finish, because I love seeing how surprised people are! The creaminess of the avocado mixed with the sometimes bitter cocoa powder makes heavenly chocolate filling.
Once again, I opted to use brazil nuts as they are my favourite nut, and have a gigantic list of health benefits. Combining coconut with brazil nuts has also been a delicious experiment gone right.
The hero of this recipe really is the avocado, and there is one big HINT that I can give you – choose your avo wisely. Too ripe, and it completely ruins the tart, and too hard, the mousse won’t be creamy enough. You need to choose a avocado that is JUST ripe, hard when you pick it up but slightly allows a tiny push on it. Seriously, it’s better to go a bit harder than too ripe, or the whole façade of chocolate avocado mousse will be ruined.
As usual, please tag me on Instagram @eatwithelle and #eatwithelle so I can see your beautiful creations and repost them. x
½ cup of brazil nuts
2 tsp of stevia/sweetener/maple syrup etc.
¾ cup of wholemeal flour
¼ cup coconut oil
pinch of salt
1 whole egg
¼ cup coconut flakes
2/3 cup cocoa powder
2 tbsp melted coconut oil
2 barely ripe avocadoes
2/3 cup maple syrup
1 drop of stevia sweet drops or 1 tsp vanilla essence
Preheat your oven to approx. 170° Celsius and spray your tart cases (10cm in diameter or any small cases you have) with oil to ensure they don’t stick in the oven.
Take out your food processer (I use the Russell Hobbs Food Performance Processor) and pour in the brazil nuts, coconut flakes your chosen sweetener. Pulse until everything is crushed into smithereens.
Add in the rest of the crust ingredients and pulse until the mixture looks well mixed in and strong enough to stay together.
Take out your tart cases and press the crust mixture into the cases, ensuring there are no gaps and it is evenly spread.
Fill the tart cases, put on a baking tray and fill the crust-packed cases with rice. The rice acts as a weight so the crusts hold their shape in the oven and don’t rise too much. Put in the oven and let them cook for about 28 minutes, or until goldenish and firm.
Whilst the cases are cooking, we move onto our delish chocolate filling. This is the easy part – chuck the all the ingredients in the processor, and mix until there are no lumps. You’ll have to stop halfway through and give the bowl a good scrape!
When you’ve taken out the crusts and they have completely cooled ( I put them in the freezer for 20 minutes), pour in your smooth chocolate mixture.
Put tarts in the fridge to cool off for at least 90 minutes, and then decorate accordingly. I used blueberries, but let your imagination go wild! These tarts lasted 2 days after I made them, and I’m sure they’d last longer but they were eaten pretty quickly!
Any questions please ask below, and I can’t wait to hear how these turn out for people x