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Chocolate Tart

Chocolate Tart


  • Author: Get Inspired Everyday!
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 8-16 1x
Scale

Ingredients

Chocolate Filling:

  • 2 barely ripe avocados, at room temperature
  • 1/2 cup cocoa powder
  • 3/4 cup maple syrup
  • 1 tablespoon vanilla extract
  • pinch of sea salt
  • 2 tablespoons coconut oil, room temperature

Tart Crust:

  • 4 cups pecans
  • 1/2 cup cocoa powder
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon sea salt
  • 3/4 cup maple syrup

Instructions

  1. Line a 9” removable bottom tart pan with saran wrap.
  2. Place the ingredients for chocolate filling in a food processor fitted with chopping blade and process until smooth. Scrape the filling into a bowl and set it aside.
  3. Fit the bowl and blade back onto the food processor (no need to clean the bowl in between). Place all ingredients for tart crust except maple syrup into food processor. Process until fine textured with small bits of pecans. Measure out a 1/4 cup of the crumbs and sprinkle them across the bottom of the tart pan. Add the maple syrup to the remaining crumbs and process 1-2 minutes until the tart crust becomes as thick as cookie dough. Pat crust into tart pan. Spread the chocolate filling over the crust, cover and refrigerate overnight.

Notes

This tart is very rich, so 8 servings would be on the very generous side and it would serve up to 16 after a meal.
For dessert recipes I use Grade A maple syrup, it has a much lighter maple flavor. Regular pancake kind of syrup is Grade B and is darker and richer in maple flavor.

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