Coffee, Walnut and Chocolate Tart
Chocolate, we all love it, but when combined with coffee and made into a rich tart with the smoothest of mousy toppings, there is simply nothing better! If you aren’t a dark chocolate lover I am going to convert you right now with this indulgent trio of choco. We start with a raw base of dense cacao brownie, topped with a light and silky black bean, avocado & chocolate mousse, garnished with crushed walnuts, coffee beans and melted chocolate. If this doesn’t have you running to your kitchen I don’t know what will. Enjoy.
- 8 medjool dates
- 1/2 cup avocado
- 1 tbsp agave
- 1 tbsp coconut oil
- 80 g dark chocolate (90%)
- 1/3 cup almond milk
- 1/3 cup strong brewed coffee
- 1 tsp maca powder
- 1 can black beans
- 1 small handful walnuts
- 20 g dark chocolate (90%)
- 5 crushed coffee beans
- Add the almonds to your food processor and pulse until a coarse consistency is reached. Then add the remaining base ingredients and blitz until mixture sticks together. Pour the mixture into a spring form pan (the size isn't particularly important, I used a 12cm pan, but you can use any size you like).
- A great tip for pressing down the crust of tarts and cheesecakes evenly is to get a potato masher and cover the end in aluminium foil so that you have a flat surface you can push down with, rather than using a spoon. This allows you to get a perfectly flat base. Set aside whilst we work on the filling.
- Rinse and drain the black beans then add to the food processor. Add the avocado, agave nectar, salt and maca if using. Brew your coffee and add that too. Put the coconut oil in a mug and melt in the microwave on a low power setting. When completely melted and no lumps remain add it to the food processor.
- Now get a small saucepan and add the almond milk (or other non-dairy alternative). Put your hob on a low heat (3-4) and add the chocolate in small pieces, stir continuously. Once the chocolate starts to melt take the saucepan off the heat and continue to stir until you get a thick creamy mixture, then add to the food processor. Blitz until a smooth consistency is reached (60 seconds +).
- Pour the chocolate filling over the base and spread evenly, then pop in the freezer to firm up. Leave for 2 hours before serving.