This recipe is vegan lowfat dairyfree refinedsugarfree And also glutenfree!
For the crust (9”tart pan)
1 1/2 cup gluten free flour @bobsredmill
1/2 cup raw cane sugar
2 tbsp cocoa powder
110 gram cold coconut spread
1/4 tsp pink Himalayan salt
1 tsp pure vanilla extract
For the chocolate pudding filling
2 avocados .
2 1/2 cup hazelnut milk
1/4 cup raw cane sugar
1 tbsp cornstarch
1 tsp agar agar powder
1/2 tsp instant coffee powder (optional)
6 tbsp cocoa powder
Pinch of salt
To make the crust
Add all ingredients in a food processor, pulse to combined,until you get a wet sand texture. (Do not over mix)
Once ready, press mixture firmly to the tart pan, then chill in the fridge for 15 minutes before baking.
Pierce the bottom of the tart with a fork. Bake at 175 degrees Celsius oven for 15-20 minutes. Let it cool while you prepare the filling.
To make the filling
Heat hazelnut milk in a small saucepan over low heat, add in sugar, agar agar powder and cornstarch. Make sure to stir the mixture constantly.
Let mixture simmer for about 7-8 minutes or until agar agar and sugar has completely dissolved and the mixture has become slightly thickened.
Meantime, place avocados in a blender, blend until smooth.
Once the milk mixture is ready, slowly pour
It into the blender with avocado purée, alternate with cocoa powder (do it in 2-3 batches), blend well.
Then add in coffee powder and salt to mix well.
Pour pudding mixture over cooled tart shell. Chill in the fridge for couple of hours before serving. Enjoy with fresh fruits!