Vegan Chocolate Tart

Directions

1. 1

   Preheat oven to 350 degrees. Brush a nonstick 9" springform pan with melted coconut oil. Set aside.

2. 2

   In a food processor, combine the coconut flakes and dates, pulse until blended. Add almond flour and salt and pulse until the mixture resembles medium-size crumbs, about 30 seconds. Then add the coconut oil. Pulse until the mixture resembles coarse sand, about 30 seconds.

3. 3

   Dump the coconut almond crust into the springform pan. Gently spread the crumbs to make an even layer, come up the side of the pan about 1/2”. Once the crumbs are even, press the crumbs in with firm pressure using a measuring cup brushed with coconut oil to prevent sticking.

4. 4

   Bake the crust for 14 minutes, or until lightly golden brown. Remove the crust, and allow to cool on the counter for a few minutes, then transfer to the freezer for 15 minutes to cool completely.

5. 5

   While the crust is cooling in the freezer, make the chocolate filling. Combine avocado, cocoa powder, banana, almondmilk, coconut oil, and vanilla in a food processor, and blend until the mixture is smooth without any lumps, about 2 minutes.

6. 6

   Pour the chocolate filling onto the cooled crust, and spread into an even layer. Cool the tart in the refrigerator for at least 1 hour.

7. 7

   Whip the coconut cream in a bowl with a fork until fluffy, about 30 seconds. Garnish the cooled tart with raspberries, and serve with a dollop of whipped coconut cream. This tart is best served the same day.