This dessert really does not taste anything like avocado. It does taste a lot like very dark chocolate. One thing to remember is that because it sets like a mousse as it chills, once you’ve poured it onto the base, try not to disturb the mixture again; it ruins the set. Using the right avocados for this dish is also essential. Try to find South American avocados; those from Brazil are particularly good. They are twice the size of regular avocados (if you are using them, make sure that you use half as many) and are very sweet and so good in desserts and drinks, but not great in salads and dips.
4 ripe avocados, stoned and peeled
6 tablespoons raw cacao powder
about 5 tablespoons raw honey (depending on the sweetness of the avocado)
pinch of sea salt
squeeze of lemon
For the base
1 tablespoon cold-pressed rapeseed oil
300g raw pecans
150g dates, stoned
Grease a 23cm tart tin with rapeseed oil, cut a thin strip of baking parchment the height of the tin and line the sides.
First make the base. Process the pecans and dates until they resemble fine breadcrumbs − the mixture will be sticky from the dates. Press the base mixture into the bottom of the tin so it’s compact.
For the filling, blend the avocado, cacao powder, honey, salt and lemon juice together until very smooth. Check for taste at this point – it may need more honey. If so, add and blend for another 10 seconds, transfer into the tin and smooth down gently onto the base, working the mixture from the centre out, so you avoid pulling the parchment from the sides of the tin. Freeze for 20−30 minutes, until the mixture has set. Remove from the tin and pull off the parchment.
Taken from Raw is More published by Kyle Books, priced £13.48