- 2 cups almond meal
- 1/2 cup raw cacao/Dutch cocoa/carob powder * see recipe notes below
- 1/2 cup (125 ml) melted, tepid, coconut oil
- 1 punnet (125 g) fresh blueberries
- 2 large avocado flesh removed
- 1/3 cup raw cacao/Dutch cocoa/carob
- 1/3 cup (80 ml) pure maple syrup
- 2 teaspoons pure vanilla
- 1 cup (250 ml) coconut cream
Mix almond meal, cacao/cocoa/carob and coconut oil together in a bowl. Press mixture firmly over base and sides of a 20 cm base measurement, 3 cm high fluted flan pan with removable base (please see note). Chill for at least 2 hours or until set firm.
Blend avocado, cacao/cocoa/carob, syrup, vanilla and coconut cream in a food processor until completely smooth and silky. Spread mixture over the almond meal base in pan, levelling the surface. Sprinkle top with blueberries. Chill for at least 1 hour. Serve chilled.
- depending on your budget and who you are serving this too depends on which style of ‘chocolate’ you use. Raw cacao is great but has high levels of caffeine so I always suggest using carob powder instead, especially if you are serving it to children. Dutch cocoa has LOADS of beneficial properties and is less expensive than raw cacao.
- you can use a 20cm round or square cake pan instead of the flan pan, just line base and sides with non-stick baking paper and press almond meal mixture over base and up the sides until it reaches 2-3cm in height.
- you can make this tart up to 3 days ahead of time, just don’t top with the blueberries until serving, cover tightly and keep chilled.
- this is also delicious as a frozen dessert, place in the freezer for at least 4 hours. You will need to allow it to soften slightly at room temperature for 10-15 minutes before slicing to serve.