Avocado Dark Chocolate Pumpkin seed Tarts

These rich treats are refined sugar, gluten, dairy, and grain free. The avocado and chocolate make a dense yet fresh tasty filling. Perfect for a dinner party or Sunday treat. If you are pushed for time make up a batch of the filling leave chilling in the fridge and enjoy naughty midweek spoonfuls.


Avocado Dark Chocolate Pumpkin seed Tarts

2 ripe avocados
250g 70% chocolate
2 Tbsp cocoa powder
100g Pumpkin seeds
100g sunflower seeds
3 Tbsp coconut oil
200g dried figs
1 Tbsp water
Method: makes 10-12 tartlets
Put your pumpkin and sunflower seeds into your food processor and grind into a flour. Add your coconut oil not melted and figs until fully blended and combined then add 1 Tbsp of water or two if it is dry or doesn’t come together. Put into greased individual tart moulds or one large tart mould and bake in the oven at 150c/300f for 15 minutes or until golden brown. Allow to cool
Make your filling:
Put your avocados and cocoa powder into food processor and blend until smooth.
Add your melted chocolate and blend again till smooth. Spoon this mixture into cooled tart shells. Put into fridge for filing to chill. Put pumpkin seeds on top. Enjoy.
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