raw chocolate tart

my signature dish – a raw chocolate tart

nicky’s raw chocolate tart

Base

• ½ cup of pistachios
• ½ cup of cashews
• 1 cup of unsweetened desiccated coconut or coconut flakes
• ½ cup of cacao nibs
• 1 tsp of vanilla powder
• ½ a large red chili (seeded is optional)
• a good pinch of Himalayan or Celtic salt
• 1 tbs of rice malt syrup or 3-4 medjool dates with seeds removed
• 2 tbs of coconut oil 

Mousse

• 2 ripe avocados
• ¾ cup of cacao
• 2-3 tbs of rice malt syrup (start with 2 and add more if desired)
• 1 heaped tsp of ground unsweetened cinnamon
• 1 vanilla bean or 1 tsp of vanilla powder

What to do

For the base mix all ingredients in a food processor / blender / vitamix / thermomix / your whizz master of choice until well combined. Try not to over process – the mixture should be sticky but crumbly at the same time. Press into one large tart dish (or 4 – 6 small ones) and refrigerate while you make the mousse. 

For the mousse combine all ingredients in your whizz master until silky smooth and taste. If you can still taste avocado quite distinctly and/or it’s not sweet enough for you add a little more cacao and/or rice malt syrup. Grab the base from the fridge and spoon the mousse on top, leveling with the back of the spoon as you go. Put back in the fridge for a few hours (or however long you can spare) to firm before serving. Serve with coconut yoghurt and berries.