Convincing people that food, especially desserts, made without sugar can actually taste good, let alone delicious, is an almost impossible task. After tasting this chocolate tart, however, even the greatest cynics will beg you for the recipe, as well as another slice!
To make the base, blitz the dates in a food processor, then add the rest of the ingredients and a pinch of salt and blitz until everything comes together into a sticky ball.
Press into the baking pan so that you have an even and smooth base for the tart. Refrigerate for 30 minutes or freeze for 15 minutes until set.
To make the filling, cut the avocados in half, remove the stones and scoop the flesh into a food processor. Add the salt, the remaining ingredients apart from the coconut oil, and blitz until smooth.
Melt the coconut oil in a pan over the lowest heat possible – this will only take a few moments. Turn on the food processor and pour the coconut oil into the mixture through the funnel. Once combined, pour the mixture onto the set tart base and smooth out the top. Place in the freezer for a few hours until set.
45 minutes before you are ready to serve remove the tart from the freezer. Warm the dark chocolate to just above room temperature to make it easier to grate. I find leaving it beside the oven when you are cooking or a radiator for about 10 minutes does the trick. You want the chocolate to be just beginning to soften – not in any way gooey or melting, just not rock solid, so it grates easily in long strips.
Pop the tart out of the baking pan and transfer to a plate. Liberally grate the chocolate over, so it piles up high. The tart should be served fridge-cold so that it stays reasonably firm. It keeps wonderfully well and can easily be made a day in advance.
Yield: Serves 10–12
100 g dark chocolate, at least 70% cocoa solids
For the base
10 pitted dates
150 g pecans, lightly roasted
125 g oat cakes
1 teaspoon pure vanilla extract
2 tablespoons maple syrup
2 tablespoons coconut oil
3 teaspoons unsweetened cocoa powder
a pinch of sea salt
For the filling
3 avocados, not too firm
½ teaspoon sea salt
6 – 8 tablespoons maple syrup
6 tablespoons unsweetened cocoa powder
2 teaspoons pure vanilla extract
4 tablespoons coconut oil
20-cm/8-in. springform pan, base-lined with parchment paper
food processor or blender