- 1/2 cup unsweetened, raw coconut flakes
- 1–1/2 cups almond flour
- 2 tablespoons grade A maple syrup
- 2 tablespoons coconut oil, melted, plus more for brushing the spring pan
- pinch of salt
- 2 medium size avocado, just barely ripe, on the firmer side
- 1/2 cup unsweetened cocoa powder
- 3/4 cup grade A maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla
- 1 pint of raspberries
- 1/2 can of coconut cream, room temperature
- Preheat oven to 350 degrees, with the oven rack in the center position. Brush a nonstick 9″ spring form pan with melted coconut oil. Set aside.
- In a food processor, combine the coconut flakes, almond flour and salt. Pulse until the mixture resembles medium size crumbs, about 30 seconds. Then add the maple syrup and coconut oil. Pulse until the mixture resembles course sand, about 30 seconds.
- Dump the coconut almond crust into the spring form pan. Gently spread the crumbs to make an even layer, and to come up the side of the pan about 1/2″. Once the crumbs are even, press the crumbs in with firm pressure using a cup measure. You may need to brush the bottom of the cup measure with coconut oil to make sure the crumb mixture doesn’t stick.
- Bake the crust for 14 minutes, or until lightly golden brown. Remove the crust, and allow to cool on the counter for a few minutes, then transfer to the freezer for 15 minutes to cool completely.
- While the crust is cooling in the freezer, make the chocolate filling. Combine all ingredients in a food processor, and blend until the mixture is smooth without any lumps, about 2 minutes. You will need to scrape down the bowl half way thru.
- Pour the chocolate filling onto the cooled crust, and spread into an even layer. Cool the tart in the fridge for at least 1 hour.
- Whip the coconut cream in a bowl with a fork until fluffy, about 30 seconds. If getting coconut cream from the bottom of the can, avoid scooping out any of the water. Garnish the cooled tart with raspberries, and serve with a dollop of whipped coconut cream.
- This tart is best served the same day, since the crust will be crispiest. If I’m serving it for dessert, I’ll make it late in the afternoon that day. But I have made this 1 day before, or had leftovers the up to 3 days after. It still tastes great, and the crust is still firm, but it loses the “crispiness”.
If using barely ripe avocados, this tart has no avocado taste whatsoever. Riper avocados have more avocado taste, so don’t use ripe or very ripe avocados in this. If they are hard as a rock, they won’t blend smooth enough, so don’t use extremely under ripe avocados either. The perfect avocado will have just *barely* any give when you squeeze it.