CHOCOLATE AND PECAN TART
Serves 8
150g pecans, plus extra for decorating
10 dried pitted dates
125g oatcakes
1 tsp vanilla extract
2 tbsp maple syrup
2 tbsp extra virgin coconut oil, melted
3 tsp cocoa powder
Pinch of sea salt
For the filling
Three large ripe avocados, peeled and destoned
6 tbsp pure maple syrup
3 tbsp date syrup (or more maple syrup)
6 tbsp cocoa powder
2 tsp vanilla extract
½ tsp sea salt
5 tbsp extra virgin coconut oil, melted
100g dark chocolate, minimum 70% cocoa solids
INSTRUCTIONS
1 Preheat the oven to 180C/350F/gas mark four and roast the pecans for about 4 minutes, or until they are a shade darker and aromatic – oversee them as they burn very quickly. Leave to cool completely.
2 In a food processor, blitz the dates for a few seconds, then add the rest of the base and blitz ingredients until everything is very finely chopped and sticks together when pressed between your fingers. Very firmly press the mixture into a 20cm-diameter springform tin so that you have an even, smooth and compacted base for the tart. Place in the freezer to set for 15-20 minutes.
3 For the filling, place all the ingredients into a food processor, apart from the coconut oil and dark chocolate, then blitz until completely smooth, scraping down the sides as you go. This could take a few minutes, depending on the strength of your machine.
4 With the processor still running, pour in the melted coconut oil until just combined. Pour the mixture on to the set base and smooth out the top. Place in a fridge to set for at least 4-5 hours.
5 When ready to serve, remove the tart from the springform tin and place it on a large white plate. Liberally grate the chocolate over the pie and scatter with extra pecans.
