Yields 1 tart
Recipe by my friend: Shima Shimizu
1 1/2cups, almond flour
¼ cup coconut sugar
¼ cup coconut butter, melted
¼ tsp, sea salt
6 small avocados
1 teaspoon vanilla essence
¼ tsp sea salt
½ cup cacao powder
100 ml coconut milk
2 tablespoon coconut oil
A dash of cinnamon *optional
1 cup, raspberries
*Or other fresh fruits that are not watery
Mix nuts, dates, coconut sugar, coconut butter and ¼ tsp sea salt in a food processor until well combined. If the batter is too wet to mold, add more almond flour to balance. If the batter is too dry and doesn’t bind together, add water in small amounts till it has enough moisture to mold a crust.
Line the tart tin with plastic wrap. Place the dough on top of the wrap and press down to shape the tart shell.
Use your fingers to press down on the bottom corners to create an edge. Use your thumb, index finger and middle finger to flute the top of the crust.
Chill the crust in the freezer to make it firm while preparing the filling.
Blend avocados, vanilla essence, ¼ tsp sea salt, cacao powder, coconut milk, coconut oil and cinnamon in a food processor until completely pureed. Mix well until the avocados do not show any green bits.
Fill the crust with the filling. Drop the tart a few times to release air and flatten the top surface. Chill in the refrigerator till ready to serve. It will be easy to pull the tart out of their shell by pulling the plastic wrap. Top with fresh fruit before serving.
The tart shell can be stored in the refrigerator up to 7 days, and up to 3 months in the freezer. The filling can be stored in the refrigerator up to 3 days. Once the tart is assembled with the filling, it can be stored up to 3 days in the refrigerator.