Guilt-free rich dark chocolate and nut tart

Guilt-free rich dark chocolate and nut tart

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

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.

Nuts

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.

Avocado

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

Serves: 8 – 10
Cooking Time: 1 hour and 15 minutes

Ingredients

  • Tart base

  • 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
  • Chocolate filling

  • 2 avocados, peeled and pitted
  • 85g cocoa powder
  • 160g xylitol
  • 30ml (2 tbsp) vanilla essence
  • 30ml (2 tbsp) coconut oil, melted

Instructions

1

Prepare a 23cm loose-bottomed tart tin by wiping it with a damp cloth and lining it with cling film.

2

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.

3

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.

4

Just before you are ready to serve the tart, spread the mixture into the tart base, leaving a trowelled texture on top. Serve immediately.

Notes

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.

 

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