I absolutely adore this creation! It’s simple and fuss free- totally no bake! Made from wholesome, natural ingredients and vegan! Good for the environment, good for you! Best of all, it’s so FUDGYYYYY, I WANT TO DIE (and go to chocolate heaven)
Was inspired by the Raw Chocolate Ganache Tart by Sheryl over at Eatgreencake but didn’t want a WHOLE tart because it’s really hard for portion control and sharing. The original recipe calls for coconut sugar as well which is great but I can’t deal with that much sugar and I had some left over juice pulp from that morning’s juice so I sneaked it in as well. Kudos to my cell for being absolutely brave people and eating up whatever strange concoction I dish out to them each time! They are getting better and better at guessing the ingredients I’m using though! Was really surprised they could taste the sweet potato and celery I used in the previous no sugar brownies. Thought I masked it really well. Tastebuds getting sharper I see! 😉
Anyway! Here’s the recipe for this one:
(Makes 12 mini chocolate tarts)
For the base:
Slightly more than 1/2 cup almonds
5 Medjool dates
Pinch of salt
1 tsp cold pressed coconut oil
Optional: Dried Juice Pulp (I used leftover carrot, celery and apple)
Using a food processor or blender, blend all ingredients together. I suggest pulsing it for 5-8 times till they are well mixed but small and grainy. I was too enthusiastic with my first batch and accidentally over blended it into fine almond meal. Oops.
Using your hand, mix the coconut oil into the mixture.
Place a spoonful of the mixture into a mini muffin pan and use a bottle cap to press down firmly to make a base. Freeze overnight.
For the filling:
3 ripe avocados (should be slightly soft when pressed and a dark brown-blackish)
3/4 cup pure unsweetened cacao/ cocoa powder
100g coconut/ brown sugar (substituted for 2 very ripe bananas in this recipe)
1 tsp vanilla essence (omitted for the recipe)
Pinch of salt
Blend everything together in a food processor. DO NOT use a blender. I tried and it was horrific 🙁 Nothing at the top could be blended and I had to whizz hot water and soap after to remove all the chocolate gunk from the bottom of the blades after. Pulse in a food processer till creamy and smooth. Taste- test it and add more salt if needed to bring out the chocolate taste (I didn’t need to). If you are not used to a sugar free diet yet, add some unrefined sugar and whizz again till preferred taste. Try not to eat it all.
You can spoon the mixture on top directly but I found it easier to place the filling in a piping bag and pipe it on the base. Don’t put too much. The chocolate is very rich and fudgy and can get overwhelming.
Freeze for 2 hours or more.
*Note: If you are using bananas instead of sugar, refrigerate instead of freeze. If you freeze and thaw, the bananas will become a dark liquid and seep all over your base and make it soggy. 🙂
If attempting for the first time or making it for a party on a different day, it’s easier to use sugar instead of fruit as you don’t have to deal with the water content. It’ll be easier to pipe and can keep its shape better as well. Hope this helps! 🙂