Avocado Chocolate Tart

Hella Avocado: you’re probably thinking “I don’t see any avocado in that picture,” but it’s all over the place! This Chocolate Tart is actually dairy-free and gets it decadence and creaminess from avocados. Once you make this, you’ll swear you’re eating pudding — not to mention, you get all the added benefits of the heart-healthy avocado. The tart shell is made pâte sablée recipe from culinary school, which is the last tart shell you’ll ever need (see recipe here).

Ingredients:

• 4 ripe avocados

• 1 1/4 cups cocoa powder

• 1/2 cup agave (or honey)

• 1/4 cup maple syrup (use the real one)

• 1/4 cup orange juice

• 1 teaspoon kosher salt

• 1 teaspoon vanilla

• Pâte sablée (recipe here, or buy a store bought pie shell — I’m not mad at that)

• Optional: cocoa nibs (for garnish)

• Optional: powdered sugar (for garnish)

Steps:

1. Make your pâte sablée tart shell if you haven’t already and make sure it’s cooled.

2. In a food processor, blend up the avocados until smooth, making sure you scrap down the sides.

3. Add in the cocoa powder, agave, maple syrup, orange juice, salt, and vanilla. Continue to blend until everything is mixed and smooth. Taste, and adjust the sweetness to your liking with more agave.

4. Place the avocado chocolate pudding in a bowl and chill in the refrigerator for 30 minutes.

5. Spoon the filling into the tart and using an offset spatula, spread it evenly to the edges. Return the entire tart to the fridge to cool until cutting/serving.

6. If you want, garnish with cocoa nibs and powdered sugar. Enjoy!