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Vegan Raw Chocolate Avocado Tart

A rich and velvety no-bake vegan tart made using ripe avocados, dark cacao powder, and a crunchy gluten-free crust.
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Prep Time 20 minutes
Total Time 12 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Raw, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup toasted pecans or walnuts Choose either for a robust, gluten-free base.
  • 1 cup Medjool dates Sticky dates act as the magical glue for the crust.
  • 1 pinch flaky sea salt Enhances the flavor and wakes up the palate.
For the Filling
  • 2 medium ripe avocados Ensure they are perfectly ripe for a creamy texture.
  • 1/2 cup raw cacao powder Use high-quality cacao for depth of flavor.
  • 1/4 cup pure maple syrup Adds gentle sweetness to the rich chocolate.
  • 1 teaspoon pure vanilla extract Bridges flavors in the filling.

Method
 

Prepare the Crust
  1. In a food processor, combine the toasted pecans or walnuts with Medjool dates and a pinch of sea salt.
  2. Pulse until you have a sticky mixture that holds together when pressed.
  3. Press the mixture into the bottom of a tart pan to form an even crust. Set it in the refrigerator to chill.
Make the Filling
  1. In the food processor, combine ripe avocados, raw cacao powder, maple syrup, and pure vanilla extract.
  2. Blend until the mixture is completely smooth and creamy.
Assemble the Tart
  1. Pour the filling into the chilled crust, spreading it evenly.
  2. Refrigerate the tart for at least 6 hours, preferably overnight to let the flavors meld.
Serve with Toppings
  1. Top the tart with a dusting of cocoa nibs, flaky salt, and summer berries before serving.
  2. Serve chilled, possibly with a dollop of coconut cream or iced tea.

Notes

Allow the tart to chill overnight for the best flavor fusion. This tart can be topped with various fruits or nuts for extra texture and flavor.