This tart contains no extra sugar, oil, eggs or flour, that’s why it’s so easy to digest.
This is the life!
Blend the nuts, figs and coconut oil coarsely together in a blender. Line the bottom and sides of the tart pan with parchment paper. Scoop in the nut mixture and press firmly into an even layer onto the bottom of the pan. Place the nut crust in the fridge.
Melt the chocolate gently in a bain-marie. Purée the avocado flesh and lime juice in a blender. Stir in the melted chocolate. Spoon the avocado-chocolate mixture into the tart pan and spread evenly over the nut crust. Allow to cool in the fridge for at least 20 minutes.
Remove the tart from the fridge just before serving. Release the springform latch and gently open the pan and lift up the sides. Remove the pan base and place the tart onto a serving tray; lastly, remove the parchment paper.
Enjoy this delicious dessert!
- 200 grams roasted hazel nuts
- 250 grams dried figs
- 2 rounded tablespoons coconut oil
- 300 grams dark chocolate (min. 70% cocoa)
- 5 or 6 ripe avocados
1 lime, juice only
- tart pan (preferably a springform pan with a latch that you can open and with sides that you can lift off the base)
- parchment paper