Serves 6-8
Ingredients
Base
250g wine biscuits
70g whole roasted almonds
1 ½ cups desiccated coconut, toasted
6 fresh dates, stone removed
150g butter, melted
2 tablespoons cocoa powder
Filling
1 and ½ ripe avocados
125ml coconut cream
200g dark chocolate, chopped and melted
1/3 cup icing sugar
2 tablespoons cocoa powder
Strawberries
250g strawberries, halved or quartered
2 tablespoons caster sugar
1 teaspoon vanilla bean paste
Base
In a food processor, blitz together the wine biscuits, almonds and coconut until a fine crumb forms. Add the dates, melted butter and cocoa powder and blitz again until the dates are finely chopped.
Press the base evenly into a 23-25cm tart tin. Chill for 30 minutes.
Filling
In a food processor, blitz the chocolate filling ingredients until smooth. Pour into the tart tin and refrigerate for 2 hours.
Strawberries
In a bowl, combine the strawberries, sugar and vanilla bean paste. Set aside for 30 minutes.
Just before serving, top the tart with the macerated strawberries, discard any liquid from the bowl of strawberries.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
OUT OF STOCK
