This amazing recipe is the ideal treat for any occasion – it is so easy to prepare, and the flavours work perfectly together. You may be a little apprehensive about using avocado but, trust us, it creates a rich, creamy texture and the chocolatey flavours disguise its savoury taste. Filled with loads of healthy fats and protein, this tart is rich and luscious – a small sliver is enough to satisfy a craving for something sweet! Besides being a good source of hearthealthy mono-unsaturated fats, the tart is also high in fibre and protein, which will help to keep you fuller for longer. It contains no added sugar and is a powerhouse of vitamins and minerals, including B vitamins, folate, calcium, zinc, magnesium and potassium.
Xylitol is a naturally occurring alcohol found in many plant materials, including fruits and vegetables. Xylitol is often used to assist with slimming: 1g xylitol contains roughly 10 kilojoules of energy, while regular sugar contains 16 kilojoules. Having a low GI, xylitol leads to a steadier rise and fall of blood-sugar levels.
Besides providing the body with a boost of healthy fats, nuts offer us an array of health-promoting nutrients. Hazelnuts are high in folate – an essential nutrient for reproduction; while walnuts contain a number of compounds like vitamin E, folate, melatonin, several health-promoting plant chemicals (polyphenols) and a significant amount of omega 3 fatty acids, which all assist in keeping the brain healthy.
A very nutritious fruit packed with vitamins, minerals and disease-fighting nutrients, avocado is a good source of vitamins C, E and K and folate. It’s high in heart-healthy mono-unsaturated fats and, interestingly, contains more potassium than bananas!
Guilt-free rich dark chocolate and nut tart
- 500g mixed nuts (pecan nuts,
- hazelnuts and walnuts), toasted
- 35g cocoa powder
- 10ml (2 tsp) vanilla essence
- pinch salt
- 45ml (3 tbsp) coconut oil
- 35g xylitol
- 2 avocados, peeled and pitted
- 85g cocoa powder
- 160g xylitol
- 30ml (2 tbsp) vanilla essence
- 30ml (2 tbsp) coconut oil, melted
Prepare a 23cm loose-bottomed tart tin by wiping it with a damp cloth and lining it with cling film.
For the tart base, blitz all of the ingredients together in a blender until the mixture is fine and resembles a dough. Tip the ‘dough’ into the prepared tart tin and press into the base and up the sides. Place in the freezer to firm up, 45 minutes.
While the tart base firms up, prepare the filling. Blitz all of the ingredients together in a blender until smooth and well combined. Cover with cling film and refrigerate until you are ready to serve the tart – it’s best to prepare the filling no longer than 3 hours before serving the tart, but the base can be prepared in advance and stored in the freezer for up to 2 weeks.
Just before you are ready to serve the tart, spread the mixture into the tart base, leaving a trowelled texture on top. Serve immediately.
To make decorative ‘roses’, cut a piece of pink tissue paper into a 20cm x 5cm strip. Fold the strip over so you now have a long, thinner strip. Simply roll the strip up from one of the smaller ends, to create a rosebud shape when viewed from above. Tuck the end of the strip into the ‘bud’ to secure.