Chocolate Avocado Tart

This creamy chocolate avocado tart is made with light chocolate avocado 3-ingredient mousse. And it's piped into a cookie crust that takes only minutes to make!

This chocolate avocado tart is made without cream, with the filling being only chocolate and avocado. And the filling is a melt-in-your-mouth chocolate ganache that is easy to pipe, creamy and so nutritious. And as fudgy as my 2 ingredient chocolate fudge recipe and my melt-in-your-mouth no bake chocolate pie. And just as much of a showstopper for a party as my salted chocolate tart made with coconut milk.

Jump to:

• Why You'll Love This
• Ingredients You'll Need
• Steps to Make
• Recipe Tips
• FAQS
• Other Chocolate Desserts
• 📖 Recipe

Why You'll Love This

Just about every ingredient in this tart is nutritionally sound, as well as dairy-free and vegan. And this is a gluten free chocolate tart since all ingredients, including almond flour in the crust, is naturally gluten free.

Did you know that the avocado is of value to just about every body process? [source] Quality chocolate is also nutritious, rich in fiber and magnesium. And dates provide iron. There are other nutritious ingredients in this recipe as well. I'll list them all for you below.

Ingredients You'll Need

For the crust:

oat and almond flour: You can use all oat flour if you want to keep it nut-free, or all almond flour although reduce by ½ cup if you do.

dairy-free milk: Use your favorite

vegan butter: I use Earth Balance brand

maple syrup: Don't skip this, it's the binder

vanilla: Yum.

See the recipe card at the bottom for full information on ingredients and quantities.

For the avocado chocolate filling:

avocados: Ripe and soft are best.

chocolate chips: I used Enjoylife semis-sweet mini chips brand

date paste: Make it yourself by blending Medjool dates with water. I normally make a cup; use ½ for the recipe and refrigerate the remaining ½ cup for a week for another recipe.

Also add fun ingredients like vanilla and salt.

Steps to Make

Here is a run-down of my chocolate tart recipe however, you can find a detailed recipe card with more instructions at the end of this post!

Step 1: Preheat oven to 350°F. Prepare pans by rubbing butter on the bottom and sides of two 10-inch tart pans, and dust with flour. A 14-inch rectangular tart pan would also work.

Step 2: Make date paste. You'll need ½ cup but that's too little to blend, so make 1 cup by blending up 12 dates with ⅔ cup of water. To prepare the dates for blending, set them in just boiled water for 3 minutes prior to pitting and blending.

Step 3: Make The Crust. Use a blender or food processor to combine the crust ingredients. Stop as soon as the mixture is crumbly. If it's too dry, add more milk; too wet, add more flour. Aim for the texture in my images.

Step 4: Press the crust into the coated pans, pushing up the sides with your fingers. Bake the crust for 18 minutes.

Step 5: Make the chocolate avocado filling. Peel and pit the avocados. Melt the chocolate chips in a pyrex measuring cup in the microwave at 1 minute. Stir and microwave again for 10 seconds if unmelted chips remain. Stir in the date paste, vanilla extract and salt until combined. Add the avocados, and put mixture in a blender. Process until creamy.

Step 6: Pipe the chocolate mixture into the baked yet cooled crust. Refrigerate for at least 2 hours, or until firm. Serve chilled. The tart can be frozen fully-assembled for about 3 weeks as long as it is wrapped in an air-tight way. Or refrigerate it uncovered for 3 days.

Recipe Tips

Use ripe avocados that are still green, don't use any black spots for flavor.

Grease and flour the tart pan even if it has a removable bottom. And be sure to remove the crust before you fill it. It's harder to remove it with the filling in it.

FAQS

Other Chocolate Desserts

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📖 Recipe