Chocolate Tart

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.


  • 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


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)

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.

Blend the flesh from the mango with the chilli.

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