Chocolate Chilli Tart
Medium
5.5hrs
8-10
Vegan
Chocolate Chilli Tart
Rated 3.3 stars by 39 users
Category
Desserts
Cuisine
Mexican
Servings
8
Prep Time
15 minutes
Rest time
5 hours
No feast is complete without dessert. This Chocolate Chilli Tart is vegan, gluten-free and no-bake, and very easy to make. Use Mayan Chilli Chocolate Spice to combine sweetness and spice into a decadent dish. While simple to put together, the Chocolate Chilli Tart is a sweet way to use chillies in your baking, and add a zinger of a finish to any Mexican fiesta.
Ingredients
-
½ cup dried dates, pitted and chopped
-
½ cup almonds
-
½ cup walnuts
- ½ cup Gewürzhaus Double Dutch Cocoa
-
¼ tsp salt
-
½ tsp Gewürzhaus Cinnamon (A Grade)
-
½ tsp vanilla extract
-
2 ripe avocados
-
⅓ cup coconut oil
- ½ cup Gewürzhaus Mayan Chilli Chocolate Spice
-
½ cup agave syrup or honey
-
¼ tsp salt
-
½ tsp vanilla extract
-
Juice of half a lime
-
Small red chillies, dark chocolate shavings and cocoa powder to garnish
For the base
For the filling
Directions
Combine all of the base ingredients in a food processor. Blitz until the mixture is finely ground and begins sticking together. Press the mixture firmly into a greased 23cm tart case. Freeze for at least 2 hours.
While the base is freezing, make the tart filling. Scoop the flesh from the avocados and blend with the remaining ingredients in a food processor until the mixture is smooth and creamy.
Pour into the tart case and refrigerate for at least 3 hours or overnight.
Decorate with dark chocolate shavings, small red chillies and cocoa nibs. Sprinkle with cocoa powder.
Recipe Note
Leave the tart in fridge until serving. The tart will become very soft at room temperature. The tart can be frozen, but it’s best if you remove it from the freezer 20 minutes before serving.
