Allergen Free Chocolate & Avocado Tart Recipe

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Anand from Raw Power very kindly sent me the recipe for the tart I mentioned.

Our facilities coordinator at work had been gifted the tart by Anand and Runi after they had held a seminar in the beautiful art deco ballroom  the council hires out to the public.

This tart is:

• wheat and gluten free
• dairy free
• egg free
• peanut free
• cane suagr free

It is a luscious dessert tart that looks and tastes spectacular. There was no discernible taste of avocado although using avocado in desserts, ice-creams and drinks is relatively common in Asia, India and Sri Lanka.

This is the recipe as they gave it to me. Any notes or suggestions from myself are in italics.

Chocolate Avocado Pie

Tools: Food Processor 

Ingredients: 

Crust

2 ½ cups desiccated coconut 

1 ½ cups dates – soaked for 20 min 

Filling

2-3 avocados  (depending on the size of the fruit I would guess) 

3 tablespoons of Agave nectar (a natural low glycemic sweetener) or Honey (optional) 

½ cup of cold pressed coconut butter/oil  ( if this is hard for you to source in your part of the world, may I suggest a non-dairy spread?)

10 tablespoons of raw cacao (cocoa) powder 

2 cups dates (pitted) 

Zest of one orange

Directions

Melt the coconut ,or substitute  butter in warm water if not already liquid.

Process the crust ingredients until a sticky dough in achieved. (Keep aside 1 tablespoon of desiccated coconut)

Press the dough firmly into a 9 inch pie dish. Put in the fridge to set. The tart I tried had been made in a fluted edge, shallow tart tin with a removable base

Process thoroughly the avocado, soaked dates, agave, orange zest (keep aside 1 teaspoon of orange zest) into a smooth creamy, unctuous mousse, then add the cacao powder last. Decorate with desiccated coconut and remaining orange zest Spread onto pie crust place in the fridge for 30 minutes to set.

You will notice that the photo shows the tart decorated with almond slices, not coconut. Toasted almonds, chopped or slivered would be lovely on the tart.

The only thing I am not 100% sure of is where the coconut oil/non-dairy spread goes. Usual practice would be to use it in the crust, but perhaps the dates add all the “sticking power” required?

As it not mentioned in the crust or the filling directions, I am going to suggest it goes into the filling to help the setting of the tart.

Let me give you some information on Anand and Runi’s Raw Power philosophy:

“People who eat a high percentage of living, organic foods are generally free of illness, have greater mental clarity and higher energy levels. Food can become medicine as well as pleasure. In the last 3 years raw food has become immensely popular in the US and UK. People are amazed at the creativity achieved with raw foods and how delicious nutritious food can taste. Virtually every dish, from every cuisine you can think of has been recreated using only raw, health-giving ingredients and the methods used in living food preparation”

www.rawpower.com.au

ph: 1300 664 179 (Australia)

Sincere thanks to the generosity of Anand and Runi for allowing me to share this recipe with you

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Filed under cakes and desserts

Tags: allergen free, allergies, avocado, chocolate, chocolate and avocado tart, dairy free, desserts, egg free, food, food allergies, food as medicine, gluten free, healthy diet, living food, raw food, sugar free, tart, wheat free