This might possibly be the most delicious dessert I have ever made.
Do you guys remember that amazing crust I used in our Paleo and Vegan Blueberry Cheesecake and Berry Parfait? Well that heavenly smell of dates and almonds is back and better than ever, because this time it's not only paired with fresh California Giant berries, but a creamy, dark chocolate filling too. And you won't even guess what's in the filling... avocados! You can't even taste them, but they give these tarts such a satisfying texture. Oh and did I mention there's absolutely no added sugar? My mind is blown. And I ate all three tarts completely guilt-free.
You have to try this recipe and let me know what you think in the comment section below!
Makes one large tart or three mini tarts*
1 1/2 cups pecans
3/4 cup medjool dates
Pinch of sea salt
1 tsp vanilla
1 cup California Giant blackberries
2 ripe, but firm, avocados
1/2 cup unsweetened cocoa powder
1 cup pure maple syrup
California Giant blackberries
California Giant blueberries
Grind all ingredients for the crust in a food processor, until it becomes a sticky paste. Using your hands, press mixture against bottom and sides of tart pan.
For the filling, combine all ingredients into a food processor and mix until smooth. Pour chocolate mixture into prepared tart pan. Garnish with blackberries, blueberries and mint.