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.
Small red chillies, dark chocolate shavings and cocoa powder to garnish
Directions
Combine all of the ingredients in a food processor. Blitz until the mixture is finely ground and holds together. Press 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 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.
To serve
Serve with cream or ice cream as desired.
Recipe Note
Leave the tart in fridge until serving. The tart will become very soft at room temperature. The tart can be frozen, but remove from freezer 20 minutes before serving.
