Who needs desserts full of highly processed flours and sugars when you have healthier options that are as easy to make and delicious as this??!!
I made this for my son's birthday this week so this time I did one big tart, but I've also made it lots of times as smaller individual tarts and it's always a hit.
Naturally gluten and dairy free and full of nourishing ingredients.
1 cup almond meal
1 cup hemp seeds
12 pitted medjool dates
2TB coconut oil
Blend or pulse all of the ingredients in a food processor until combined. Press the 'dough' into silicon cupcake moulds or tart tin to make the base and put into the fridge to firm up while you make the filling.
200g dark chocolate - the darker the better
1 cup coconut milk - the canned type of coconut milk
1/2 an avocado - mashed
You could also add a small amount of honey or maple syrup but it depends on your taste and how bitter the chocolate is.
Melt the chocolate and then whisk in the remaining ingredients until well combined and smooth. Pour into the base and put back into the fridge for and hour or so to firm up, or the freezer if you're in a hurry!
Top with lots of fresh berries and some more melted chocolate and serve. Store in the fridge.