An avocado and cacao mousse is a wonderful treat, but put it inside a nut tart case and you’ve got yourself a stunning dessert.

Ingredients

  • Base:
  • 300g raw nuts - we used (you can use any mixture of the below or only 1 of these)
  • 100g pecan nuts
  • 100g hazelnuts
  • 100g almonds
  • 2 tablespoons of desiccated coconut
  • 1 tablespoon of cocoa powder
  • 1 teaspoon ground cinnamon
  • 2 tablespoons of grapefruit juice
  • 250g mixed dried fruit - we used (you can use a different ratio or just apricots or just dates)
  • 100g dried apricots
  • 80g dried cranberries
  • 70g dates
  • Filling:
  • 2 tablespoons of grapefruit juice
  • Flesh of 3 avocados
  • 150g cocoa powder
  • 1 teaspoon of vanilla extract
  • 100g maple syrup
  • 115g coconut oil
  • Purée:
  • 1 large mango
  • Small pinch of chilli powder

Method

Base:
Blitz all the nuts in a kitchen mixer and blitz until the mixture resembles breadcrumbs.
Add the rest of the ingredients and blitz until the mixture starts sticking together.
Press the mixture into a medium tart case (or 4 small ones)

Filling:
Melt the oil in a pan on low heat.
Blend all the ingredients until smooth and pour into the cases and chill in the fridge over night.

Purée:
Blend the flesh from the mango with the chilli.

To serve:
Decorate the plate with the mango purée and passionfruit, topped with the tart.

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