Chocolate avocado love tart
by Danielle Charles
I can hear the howling of coyotes coming from somewhere out in the darkness. It’s an eerie sound, one that makes you draw your sweater tighter around you and go and double-check the doors to make sure they are locked. But once I get over the initial hair-raising reaction and stop to listen, I think its sort of beautiful too – a desperate sounding song full of wildness and hunger and longing. In the next room, there is a roast in the oven – a pork loin sitting on a bed of apples and onions, and sprigs of thyme tucked in. The sounds of the oven clicking on and off are comforting against the back drop of coyote song. There is a bouquet of pink and red tulips on the table, the table is set for two – and in the fridge sits the tart you see above.
This tart is one of those things that looks horribly sinful and decadent, but in reality is quite wholesome. It’s raw – meaning nothing is cooked and that everything is in its whole, unprocessed glory. Loaded with good fats from avocados and nuts, sweetened with honey and dates, and spiced with chocolate, vitality building “aphrodisiac” herbs and spices, it leaves you feeling absolutely radiant after you eat it – like you are just glowing. I can’t think of many other cakes that will do that. I think it’s the perfect way to celebrate that sense of awakening we all start to feel about now (which is what I think Valentine’s is all about). I think that must be what the coyotes are singing about too, come to think of it.
Chocolate Avocado Love Tart
Feel free to leave the herbs out if you like – just add in 25g extra cocoa powder.
For the crust:
- 150g each pecans and almonds
- 100g pitted medjool dates, cut into pieces
- 1 tsp sea salt
For the filling:
- 3 ripe avocados
- 85g virgin coconut oil
- 125g cocoa powder (raw if possible)
- 10g maca powder
- 10g muiri puama powder
- 5g cardamom powder
- 175 mls honey
- 1 tsp vanilla extract
- pinch of sea salt
- powdered rose petals and whole rose petals for garnishing
Lightly grease a spring-form pan (a cake pan with a removable side) with coconut oil.
In a food processor, combine the nuts, dates and sea salt until they begin to clump up in the machine and form a ball.
Press the nut mixture into the base of the spring-form pan using your fingers or the back of a spoon so that it extends over the entire base and has a fairly even texture.
Combine all the filling ingredients (except the rose powder and petals) in the food processor and process until smooth. Taste and adjust for sweetness if desired – adding a tiny bit more honey if you like. I tend to like chocolate on the less sweet side. Scoop the filling on top of the nut mixture, and smooth evenly over the top, extending to the sides of the pan. Place in the fridge for at least one hour before serving to chill.
When ready to serve, remove from the springform pan – you may need to run a knife around the edge first. Dust the top with powdered rose petals (you could also use cardamom, cocoa powder or cinnamon if you can’t locate the rose powder) and then sprinkle dried rose petals over the top.