Chocolate, Avocado and Maple Vegan Tart - Recipe by Maple from Canada

Ingredients

170 g hazelnuts
1 Tbs coconut oil
5 Tbs pure maple syrup plus an extra 2 Tbs (preferably amber syrup for its rich taste)
140 g dried dates, pitted and halved
4 avocados, peeled, stone removed
135 g cocoa powder
100 g dried goji berries
Handful of raspberries and edible flowers for garnish
Pinch of salt

Method

To make the hazelnut base, blend the hazelnuts into a fine texture then add coconut oil, 3 tablespoons of maple syrup and salt.

Bring together to form a spreadable consistency.

Spread this mixture into the base of a round springform tin and leave to chill in the refrigerator overnight.

In a food processor, blend the dates and 2 tablespoons of maple syrup into a smooth paste and add the avocado flesh. Pulse until smooth.

Pour blender contents into a bowl and stir in cocoa powder and goji berries. Combine well together.

Remove set hazelnut base from the refrigerator and spoon and spread over the date and avocado mix.

Smooth and level out using a palette knife and leave to refrigerate overnight to fully set.

Dress with the raspberries and edible flowers. Slice using a warmed knife when ready to serve.

Prepare the tart in advance to take the stress out of entertaining and store covered in the fridge.

Credits: Maple from Canada

Photo Credits: Maple from Canada