Last weekend I completed a quarter of a century.
Reason enough to try something extraordinary. This extraordinary came in the form of the perfect match of cacao and avocado. I always wanted to try a recipe with this combination but saved it for a special occasion.
This deep dark and incredibly creamy luscious chocolate mousse comes in a way which allows for truly calling it a symphony for the senses.
Entirely free of dairy products but rich in precious fats and other essential nutrients, this recipe totally meets my idea of a healthy lifestyle. And it’s not just vegan but raw at the same time, leaving all the ingredients unmodified and in their unprocessed glory.
The cake base consists of several sorts of chopped nuts, dried figs and dates adding a pleasant bite to the smooth texture of the filling.
Earlier last week I got so overcome with excitement for the greenkitchenstories recipe for homemade nut and seed butter that I brutally killed my beloved food processor. I should have been more patient but apparently I was too curious about the nut butter to be completed that I missed the appropriate time to give the processor some well-deserved rest. Thus, chopping up the nuts, figs and dates which usually takes just a few moments using a corresponding tool ended in an infinite procedure of chopping them manually. Luckily, with the active support of my favorite person I managed to be done just before midnight.
All in all literally a work of art, definitely worth trying out!
This recipe is adopted from the lovely teacup chronicles but adjusted to my personal preferences.
Decadent avocado chocolate fudge tart
makes one 28 cm springform pan
for the base:
1 cup cashews
1 cup almonds
12 pitted dates
12 dried figs
1 pinch sea salt
for the filling:
3 ripe avocados
80 g coconut oil
8 tbsp raw cacao powder
1 pinch cardamom powder
1 pinch cinnamon powder
1 cup agave
for the topping:
chopped pistachios, shredded coconut, pomegranate seeds, passion fruit, powdered and whole rose petals…
Start with greasing the springform pan with coconut oil and dust with shredded coconut. Then chop nuts, figs and dates (preferably by using a food processor, haha), add salt and mix until the ingredients form a sticky mass. Transfer the mixture to the springform and flatten the dough with your palm. Place in the refrigerator while preparing the filling.
Combine all the ingredients for the filling and process until smooth and homogeneous (luckily an immersion blender worked perfectly here). You might adjust for sweetness adding more agave syrup or honey.
Distribute the soft mass evenly on top of the nut mixture. Place the springform pan in the fridge again and let chill for at least 2 hours before serving.
Use a knife to detach the cake from the form. Dust with shredded coconut, powdered rose petals, sprinkle with chopped pistachios or pomegranate for a fruity twist.
Enjoy chilled with a cup of tea or homemade rhubarb spritzer.