Simply decadent and rich, this healthy chocolate tart will impress your guest without weighing them down. This recipe was created for my book Casual Chic Cooking and was the actual back cover. It’s always been a hit and is perfect for spring with it’s refreshing salsa. Every component can be completed in advance and assembled in only a few minutes when you are ready to serve this spectacular dessert, making it a perfect ending to a BBQ meal with friends.
Preheat the oven to 350°F.
In the food processor, combine all the crust ingredients except the butter and pulse a few times. Add the melted butter and keep pulsing until it is well distributed. Press the crust into the bottom of a removable bottom tart shell. And bake for 10 minutes. Let cool completely.
Melt the chocolate chips in a glass microwave safe bowl (about 1½ minutes stirring every 30 seconds) and set aside. In a food processor, purée the avocados until smooth, scraping sides of bowl a few times. Add the honey and the melted chocolate chips and keep blending until smooth. Add to the cooled crust and chill for a few hours (4 to 6 hours).
Prepare the fruit salsa by chopping the fruits in a small dice and adding honey and lime zest and juice. Chill until ready to serve.
Serve chocolate tart with fruit salsa.
1 cup rolled oats
1/3 cup of coconut sugar (or brown sugar packed)
1/4 cup of melted unsalted butter
4 tbsp of cocoa powder
Pinch of salt
For chocolate ganache:
2 ripe avocadoes
1 cup of semi-sweet chocolate chips
2 tbsp of honey
1 ripe mango
1 cup of strawberries
Zest and juice of 1 lime
2 tbsp of honey