Raw Chocolate Avocado Tart

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Recipe's preparation

Filling





  Add Orange peel to TM bowl and chop 20 secs on Sp 8 (remove and set aside)

  Add drained soaked dates to TM Bowl and chop 5-10 secs Sp 7





  Add coconut and mix for 10-20 secs , Sp 7(or until it sticks together), tip mix into the tin. Using MC press mix  into base and smooth out evenly to edges and use tip of spatula to press mix down from sides of tin.

Place tin into fridge to set whilst making the filling.

  Add Coconut Butter to TM Bowl, cook on 37 for 2-3 mins or until melted

 Add drained soaked dates to TM bowl, chop for 5 secs on Sp 7, scrape down sides of bowl and repeat if necessary.





   Add the avocadoes, agave syrup and orange zest and mix 3-5 secs on Sp 6 (you may need to assist using TM Spatula to combine)

Add Cacao powder and mix on Sp 8 for 20-30 secs, scrape down sides and repeat if necessary until fully combined  into a smooth glossy mousse texture.





Tip contents onto base, smooth out evenly to edges

  Sprinkle with coconut or reserved orange zest. Place into fridge to set minimum 1 hour (best overnight) to firm up. Serve with Berry Coulis.





Serve with Berry Coulis.