Raw Chocolate Tart
The Mindful Cook recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.
You will need a round spring form tin.
To make the base place the nuts and dates in a food processor and process at full speed until crushed up. You want a chunky breadcrumb consistency. Melt the 3 tablespoons of coconut oil and add to the date and nut mixture and process again until well mixed.
Transfer the mix to the bottom of a spring form tin, pat down to create a base and pop into the freezer while you prepare the topping.
Halve the avocados and remove the stones. Scoop the flesh into a food processor. Add the banana, cacao powder, agave or honey, orange oil and half of the zest (save the rest to sprinkle over the top). Blend thoroughly to make a velvety chocolate mousse.
Remove the base from the freezer and pour the chocolate avocado mix over the base. Smooth over with a palette knife or a spatula. Pop back into the freezer for at least 2 hours before serving. When you take it out sprinkle the remaining zest on the top.
You can keep this in the freezer – just make sure you allow at least 20 minutes after taking it out before serving the avocado needs to be just on the cool side of room temp, not too far otherwise it will relax too much