CHOCOLATE AVOCADO TARTLETS
serves 6
Ingredients:
crust
1 cup macadamia nuts, more to garnish
1/2 cup hazelnuts
1/4 teaspoon sea salt
3/4 cup dried merjool dates
2 tablespoons water
filling
4 medium, ripe avocados
5 tablespoons unsweetened cocoa powder
3 1/2 tablespoons raw honey (sub agave or maple syrup to make vegan)
Method:
- Preheat oven to 250 degrees (you have the option to eat these raw, but I preferred them with the dough *slightly* cooked, and they were much easier to remove from the tartlet pans that way as well.
- In a food processor fitted with an "S" blade, combine crust ingredients and pulse until "dough" forms a ball. Add more water if necessary, the tiniest bit at a time.
- Remove dough ball and divide between (6) 4.75" removable bottom tartlet pans. Using your fingers, fill crevices of tartlet pans with dough and flatten into the pans to create the crust. Place on a baking sheet.
- Bake crusts for 10-15 minutes, until starting to rise slightly. Let cool and press crust back into place.
- While crust is baking, combine avocado and cocoa powder in a food processor fitted with an "S" blade. Blend until smooth and creamy! Add honey/sweetener and adjust to preference.
- Spoon avocado filling into cooled tartlet crusts and refrigerate for 30 minutes before serving. Garnish with chopped macadamia nuts and serve immediately!
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