Allergen Free Chocolate & Avocado Tart Recipe


Anand from Raw Power very kindly sent me the recipe for a superb allergen-free tart.

This tart is:

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

It is a luscious dessert tart that looks and tastes spectacular. There was no discernible taste of avocado although avocado adds a rich creaminess to desserts and is quite commonly used  in desserts, ice-creams and drinks  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



2 ½ cups desiccated coconut

1 ½ cups dates – soaked for 20 min


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

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


Melt the coconut butter or substitute  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”

ph: 1300 664 179 (Australia)

Sincere thanks  Anand and Runi for allowing me to share this recipe with you 🙂


4 thoughts on “Allergen Free Chocolate & Avocado Tart Recipe

  1. What an unusual recipe! I’ve got to try this. The coconut/date base sounds brilliant by itself and I’m just thinking about other things I think it might go with.

  2. I know! That base is such a brilliant take on the usual biscuit crumb base. For that reason alone, this recipe has to be a winner for me.

    I think it would be a lovely base for your scrumdiddlyumptious banana tart 😉 banana, dates & coconut – perfect!

  3. Great read.
    Highly recommend this site – it is tops.
    It is early morning here in Aussie and I’m hungover from the Flu so will make further comment when I feel a little better up to it.

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