Hemligheten

Helt efter Hughs recept som driver River Cottage i England. Avokado som bas i en chokladmousse! Vem hade trott det.

For the base

300g pecans or almonds
1 tsp pink Himalayan salt, or any other good-quality salt
200g medjool dates

For the filling

4 medium sized ripe avocados
150g virgin coconut oil
2 vanilla pods, seeds only
200g raw cacao powder
Pinch of salt
300g coconut blossom sugar or agave nectar to taste

Method

In a food processor, blend the pecans or almonds (if possible, soak them for around 6 hours and then dehydrate them first. The soaking releases the enzyme inhibitors and makes them easier to digest.) Add the salt and medjool dates and blend until you have a ‘dough’, or until the mix forms a ball.

Press this mixture into the bottom of a mould. Cover in cling film and leave to harden in the freezer until you are ready to pour on the filling. I like to use a silicone mould. They are freezer safe and easy to get the tart out once it has set.

For the filling, blend everything together until smooth, then pour onto the base.

Set in the freezer for 1 hour, then it should be firm enough to slice up. Top with fresh berries, edible flowers, a dusting of cacao powder- whatever takes your fancy and looks pretty!