This recipe combines two of my favourite flavours – dark chocolate and hazelnut. This tart requires no baking and is full of satiating good fats from avocado and coconut. I recently made this dessert for some dear friends, and it went down a treat! Here is the much requested recipe:

Ingredients (makes 4 small or 1 large tart)


200g hazelnuts, roughly 1.5 c

4 medjool dates

3 tbs coconut oil

pinch salt



2 medium avocados

1/2 c cacao powder

1-2 Tbs maple syrup

1/4 c coconut cream



For the base 

  1. Place hazelnuts in a shallow pan on the stove. Toast over medium heat until fragrant and golden brown. Remove from the heat and sit to cool slightly.
  2. Place hazelnuts, reserving a few for decoration, into a food processor and pulse until finely ground.
  3. Add the coconut oil, medjool dates and pinch of salt to the hazelnuts and process until the mixture starts to come together.
  4. Press the base mixture into your choice of tart tin and place in the refrigerator for 20 minutes to set.


For the filling

  1. Add the avocado, cacao powder, maple syrup and coconut cream to a high speed blender or food processor.
  2. Blend together together until smooth and combined. You may need to stop a couple of times and scrape down the sides to ensure a consistent filling.
  3. Pour filling into the chilled tart case. Serve topped with raspberries and reserved hazelnuts.