It has suddenly hit me that my daughter (Winnie) is going to be 4 at the end of October and that October isn‘t actually that far away now. Winnie has been organising her birthday party for so long now that it started to feel like it was never going to happen but now I see that it’s my turn to start thinking of ways to make her creative ideas come to life.
Winn decided right at the start that her party would be a Doctor Who and fairy themed party and gave me a clear design of what the cake should look like along with a couple of other things she thinks will happen when The Doctor meets the fairies (mainly involving flowered hats and cheeky fairy tricks). I’m currently brain storming for food and decorating ideas so if any of you have any ideas I’d be happy to hear them!!
I decided to put up the recipe for the raw chocolate tart in this post as although the weather is being unpredictable it does seem clear that we are very much coming to the end of our beautiful summer days and so I thought it was a good time to get that one last hit of summer with this indulgent yet fresh and super healthy tart!
I have always adored the combination of chocolate and strawberries and it’s always something I indulged in when spending long hours reading Harry Potter and it is the spark of this memory that inspired me to create the following recipe.
The chocolate filling is something I’d been using for a while and keeping in the fridge to use either as a sandwich spread, fruit dip or just a yummy chocolate pudding and I really like how this recipe just takes it that bit further.
*recipe note* Make sure your avocados are fully ripe if not you won’t get that really smooth and glossy filling that we’re looking for. Cost wise this is a pricy tart but to make it a little easier on the purse you can either half the recipe and make some mini tarts or replace 2 avocados with bananas which will obviously change the flavour but it will still be lovely. This tart is also lovely topped with fresh banana (especially if adding them to the filling also) or raspberry, do watch out if you use bananas though as they will brown over time.
Raw Chocolate and Strawberry Tart
I decided not to clear the table for this picture - Fear The Flesh not the tart!!!
Blender or food processor, tart base, mixing bowl, spoon, knife, chopping board, scales, fork for mixing
For the butter-free almond base:
12oz raw almonds
2oz desiccated coconut
4tbsp hot water
1/ Pulse the almonds in a blender until they are a course crumb with only a few larger chunks remaining (no larger than ¼ of an almond) and transfer to a large mixing bowl. I only have a cheap blender and found I got the best results if I blended the almonds ¼ cup at a time.
2/ Chop the dates then blend them with the water until as smooth as you can get them.
3/ Mix the coconut in with the almonds then stir in the date puree with a large fork until the mixture is clumping together slightly.
4/ Tip the mixture into the tart dish and firmly push into the base and sides until you have a firm tart case that covers the whole of the tart dish.
For the filling:
4 ripe avocados (preferably haas, see recipe note above)
8 fl oz agave syrup
2 fl oz maple syrup
3 oz cocoa or cacao powder (if using cacao also add 2 tbsp cocoa butter)
3 tsp vanilla extract
2 tsp rose extract
14oz (1 punnet) of fresh strawberries
1/ Blend the avocados until smooth. If you don’t have a food processor it’s best to use a stick blender as the mixture is too thick for a blender to process.
2/Add all the remaining ingredients (bar the strawberries and cocoa butter if using) and blend until smooth and glossy.
3/ If using the cocoa butter put it in a small bowl then place the small bowl in a larger bowl of hot water until the cocoa butter is in its liquid state then blend in with the rest of the ingredients.
4/ Spread mixture evenly into your prepared tart cases and chill in the fridge for at least 3 hours (preferably over night).
5/ Top with fresh sliced strawberries and enjoy.
lalala - nothing to see here.....