Why not start off the week with dessert first with this rich and creamy chocolate tart?! I always wanted to make a homemade chocolate, avocado cream pie and this holiday season I saw a great recipe in Vegan Life Magazine in England. First win was finding this amazing vegan magazine abroad and second, all the delicious looking recipes within, I will be cooking my way through it all week! The recipe below is inspired by the one in the magazine, but with a few alterations. First up, dessert:
15 oatcakes, I had no idea what an oatcake was, but it was basically a dry cookie
2 Tablespoons of cocoa powder
3 dates, I bought the baking kind in a block by accident, but worked out fine, just break it apart and you don’t have to take the pits out!
Splash of vanilla
Non dairy butter for greasing the pan
2 avocados, press to make sure they are ripe and soft before buying
Juice of 2 limes
Good shake of cocoa powder, 40 grams is basically Greek to me, so I just sprinkled a good amount into the mix
5 Tablespoons of agave nectar
2 Tablespoons of coconut oil, the recipe called for coconut butter, but again I didn’t know what this was, so I improvised, thanks to my sister-in-law who had some in her purse! Who knew coconut oil for your hair and skin too! So I rubbed some extra on my hands that are so dry from the cold!
Grease the pie tin with your non dairy butter, set aside
Combine all ingredients in a food processor until crumbly
Place the crumb mixture into your greased pie or tart pan and press the crumbs to form a base and cover the pan
Combine all ingredients into the cleaned out food processor and bend until smooth
Taste mid blending to see if it needs more agave
Pour over the crust and spoon to make it smooth and cover the whole area
Chill for at least 4 hours and serve with your favorite fruit, raspberries are a great pairing!
This Monday, eat dessert first!
Why not try Meatfree Monday today!?