Chocolate Avocado Tart

Based on a recipe by Food52.

Brown pudding like pie with crust and raspberries topping it on plate with rounded edges. Black interior of plate with slate exterior on white table top.


8 Servings



8 ounces macadamia nuts, roasted
9 ounces dates, medjool (pitted)
1⁄4 teaspoon salt
1⁄4 cup cocoa powder


2 avocados (medium)
1⁄2 cup agave
1 teaspoon vanilla extract
1⁄4 cup coconut oil (melted)
1⁄3 cup cocoa powder
1⁄2 teaspoon salt
1⁄2 teaspoon cardamom, ground


  raspberries (fresh)


To make the crust, place all ingredients in a food processor and run for 2 minutes, or until the mixture is finely ground and sticks together like a dough when you squeeze it. Turn the mixture out (make sure all bits are out of the food processor bowl since you’ll use it for the filling) into an 8-inch pie or tart pan and press it evenly into the pan and along the sides using a flat-bottomed measuring cup. Chill the crust in the freezer while you make the filling.

To make the filling, blend all ingredients in the same food processor until very smooth. Pour this mixture into the tart crust and use a spatula to spread it evenly within the crust. Refrigerate for at least 2 hours before cutting and serving. Top with raspberries before serving.