Paleo (Or) Keto Raw Chocolate Avocado Tart
This is a very simple and easy dessert and can be adapted to both Paleo and keto quite easily. “No one will ever know!”
| Servings | Prep Time |
| 8 | 20 |
| Passive Time |
| 3hours to overnite |
|
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Ingredients
For the Paleo Crust
- 1cup dried unsweetened shredded coconut
- 1 cup walnuts
- 1 cup medjool dates (pited)
- 1/4 to1/2tsp kosher sea salt
For the Keto Crust
- 3/4cup dried unsweetened shredded coconut
- 1/4 cup unsweetened cocoa powderI like Hershey’s special dark
- 1/2 cup sunflower seeds (raw)
- 4tbsp unsalted grass fed butterI used KerryGold
- 1/4 to 1/2tsp Celtic Kosher Sea Salt
- 1/4cup sweetener of choiceI used xylitol, but you can also us allulose, monk fruit, Swerve etc
For the Filling on Both
- 3 ripe Haas avocados
- 3/4cup raw honey for paleo or sweetener of choice for keto
- 1/3 cup unsweetened cocoa powderI like Hershey’s Special Dark
- 1/4cup coconut oil or grass fed butterHere I used coconut oil…it adds a delicious flavor.
- 1/4tsp kosher sea salt
Instructions
For the Paleo Crust
- Place walnuts and coconut in food processor and pulse until coarse meal. Add salt and dates and allow machine to run until mixture sticks together and there are no large pieces of dates remaining. Press into tart pan covering the bottom and the sides.
For the Keto Crust
- Combine all ingredients into a food processor and blend just enough to combine. Don’t over blend or you will have the texture of peanut butter. Taste crust batter to see if you need more salt or sweetness. Using your fingers spread and mold crust onto the bottom and sides of pie plate. Set aside.
For the Filling
- NOTE* All ingredients need to be at room temperature To make the filling, clean out the food processor and add avocados, sweetener, coco powder and salt. Puree and while the machine is running pour in melted coconut oil. Pour mixture into crust, sprinkle with a little dried coconut, refrigerate for at least 3 hours to overnight. Slice and serve
Recipe Notes
