Prepare to embark on a culinary adventure that challenges everything you thought you knew about desserts! This Spicy Chocolate Avocado Tart is not just a recipe—it's a sensational flavor explosion that combines the creamy richness of avocados, the deep intensity of chocolate, and a surprising kick of cayenne pepper. Imagine a dessert that's simultaneously luxurious, healthy, and daringly unexpected—a treat that will have your taste buds dancing and your guests utterly amazed.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 cup coconut oil
- 2 ripe avocados
- 1/2 cup maple syrup
- 1 teaspoon cayenne pepper
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan with a removable bottom by lightly greasing it with coconut oil.
- In a medium mixing bowl, combine almond flour and cocoa powder. Add melted coconut oil and mix until the mixture resembles coarse crumbs and holds together when pressed.
- Press the crust mixture evenly into the bottom and sides of the prepared tart pan, creating a uniform layer. Use the back of a spoon or your fingers to compact the crust.
- Bake the crust in the preheated oven for 10-12 minutes until it appears slightly dry and set. Remove and allow to cool completely at room temperature.
- While the crust cools, prepare the filling. Cut ripe avocados in half, remove the pit, and scoop the flesh into a food processor.
- Add maple syrup, cayenne pepper, and vanilla extract to the avocado. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
- Pour the avocado chocolate filling into the cooled crust, smoothing the top with a spatula to create an even surface.
- Refrigerate the tart for at least 2 hours or until the filling is firm and set.
- Before serving, optionally garnish with a light dusting of cocoa powder or chili flakes for extra visual appeal and flavor contrast.
- Slice into 8 equal portions and serve chilled. Store any remaining tart in the refrigerator for up to 3 days.
Tips
- Choose perfectly ripe avocados: The key to a smooth, creamy filling is using avocados that are soft but not overripe. Look for avocados that yield gently when pressed.
- Ensure your coconut oil is properly melted: For the crust, make sure the coconut oil is completely liquid but not hot, which helps bind the almond flour and cocoa powder effectively.
- Blend the filling thoroughly: Take your time when processing the avocado filling to achieve a silky-smooth texture with no lumps.
- Chill for optimal texture: Patience is crucial—allow the tart to set in the refrigerator for at least 2 hours to achieve the perfect consistency.
- Experiment with garnishes: While cocoa powder or chili flakes are classic, consider topping with cacao nibs, a sprinkle of sea salt, or even a drizzle of dark chocolate for extra flair.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 5g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 0mg