The avocado and the chocolate go really great, this is simply the best recipe I ever made in my life.
Servings: 3(9 cm diameter)
Author: Gaspar Carreira
1cupraisins(soaked overnight and drained)
2Tbspraw coconut nectar
2Tbspraw virgin coconut oil(not melted)
pinchof sea salt
3ripe avocados(medium size)
1/3cupraw cacao powder
1/4cupraw coconut nectar
3Tbspraw virgin coconut oil(not melted)
Process in a food processor until a homogeneous mixture. Put on the molds with parchment paper, press strongly, remove excess dough and cool for one hour. In the notes, I leave a great tip perfect for the raw crust.
Process until smooth, if you want you can add a little more sweetener or more coconut milk for the creamiest result. Refrigerate for an hour and fill the tarts, finish with cacao nibs and enjoy, keep on the refrigerator up to three days at the most, although they will surely disappear before.