Vegan chocolate avocado cream tart (gluten free)

Chocolate avocado cream tart

A chocolate tart crust with a creamy chocolate filling and all without any sugar, dairy or gluten! This raw vegan recipe is every bit as good as a baked chocolate tart, but far less fussy to make and much healthier for you. Its dark brown chocolate colour makes a fabulous backdrop for decoration. Try finishing it with organic, raw, edible toppings such as rose petals, fresh berries, sliced almonds, or piped cashew cream for a classic, elegant look. Start preparation a day before serving, as it is best to soak the cashew nuts overnight.



  • Step 1

    To make the pastry, drain the cashew nuts and put them in a food processor with the oats, macadamias, cacao and vanilla. Pulse until broken down and combined, add the dates and process again to make a dough.

  • Step 2

    Press the dough into a 25cm loose-based round flan tin, flattening it into the bottom and up the sides of the tin using the back of a spoon. Put it in the freezer for 20 minutes to set.

  • Step 3

    When the pastry case or pie shell is ready, make the creamy filling. Halve the avocados, remove the stones and scoop the flesh into a blender. Add the cacao and maple syrup and blend for about 20 seconds on high to combine.

  • Step 4

    Pour the filling into the pastry case, cover and leave to set in the refrigerator for at least 20 minutes, but preferably for a few hours or overnight. Keep covered until ready to eat, then decorate with a selection of fresh berries, before serving.