Chocolate, Avocado and Maple Vegan Tart
Sweet Treats / Desserts
Metric
Imperial
Ingredients
- 6oz hazelnuts
- 1tbsp coconut oil
- 5tbsp pure maple syrup plus an extra 2 tbsp (preferably amber syrup for its rich taste)
- 5oz dried dates, pitted and halved
- 4 avocados, peeled, stone removed
- 135g cocoa powder
- 100g dried goji berries
- Handful of raspberries and edible flowers for garnish
- Pinch of salt
Method
- To make the hazelnut base, blend the hazelnuts into a fine texture then add coconut oil, 3 tbsp of maple syrup and salt
- Bring together to form a spreadable consistency
- Spread this mixture into the base of a round springform tin and leave to chill in the refrigerator overnight
- In a food processor, blend the dates and 2 tbsp of maple syrup into a smooth paste and add the avocado flesh. Pulse until smooth
- Pour blender contents into a bowl and stir in cocoa powder and goji berries. Combine well together
- Remove set hazelnut base from the refrigerator and spoon and spread over the date and avocado mix
- Smooth and level out using a palette knife and leave to refrigerate overnight to fully set
- Dress with the raspberries and edible flowers. Slice using a warmed knife when ready to serve
- Prepare the tart in advance to take the stress out of entertaining and store covered in the fridge
Subtly sweet and totally delicious, this chocolate tart is perfect for parties – plus, it’s made entirely from plant-based ingredients! Pure maple syrup serves as the key ingredient in this deliciously decadent vegan tart recipe.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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