I've been seeing lots of vegan recipes calling for avocado in replacement of the usual creamy ingredients we reach for when making a mousse or cheesecake. I just couldn't quite wrap my head around the thought of avocado as a sweet treat, despite all the raving reviews of its dessert potential.
Getting creative one afternoon, I was raiding my fridge and pantry to see what skinny sweet I could whip up. I had some walnuts, cream cheese and an avocado, and using my beloved Vitamix I decided to give avocado a chance! What I came up with tasted EXACTLY like chocolate mousse and I put that in a shell of toasted walnut and cinnamon. The hype about avocado in desserts is warranted, it works beautifully! Not avocado-tasting, the fruit just adds a rich and creamy texture. To make this dessert vegan, replace the cream cheese with firm coconut cream.
Clean Chocolate Tarts
- 1 cup of walnut, hazelnuts or almonds
- 1 tablespoon of coconut oil
- 1 teaspoon of cinnamon
- 150 grams of low-fat cream cheese, vegan cream cheese or chilled coconut cream
- 1 ripe avocado - one that is not too avocadoey tasting.. if you know what I mean!
- 3 - 4 tablespoons of cacao powder
- 2 teaspoons of stevia powder
- 2 tablespoons of real maple syrup
- 1 teaspoon of vanilla extract
- 1 pinch of sea salt
- In a food processor or high-speed blender, pulse the raw nuts until it begins to form a dough. Add in the coconut oil and cinnamon to combine.
- Line a muffin tin with foil patty cases. Press a tablespoon of mixture into each and press down to make a crust.
- Bake in a moderate oven for 10 minutes or until toasted. Be careful not to burn.
- To make the filling, process or blend together the cream cheese, avocado, cacao powder, stevia powder, maple strip, vanilla and salt until creamy.
- When the tart shells are cool, spoon in the chocolate mixture.
- Place in the fridge for at least 2 hours.