Here in California, avocados have always been a staple ingredient in our cooking. Guacamole, avocado toast, or simply served with fresh tomatoes, the avocado recipes are endless. Recently avocados have made the leap into sweet recipes and we have been experimenting with this versatile ingredient in all types of recipes. Naturally loaded with good fats, avocados add creamy richness to dessert recipes as well as great flavor and lots of nutrients. Avocados also work excellently in vegan desserts to provide the rich creaminess that these egg-free and diary-free recipes lack. Using avocados in desserts does change the flavor a little bit, but pairing with strong flavors such as chocolate or lime will help make the avocado itself more subtle. When in doubt, add more chocolate!

If you’re in the mood to explore the chocolate-avocado flavor pairing, we’ve got just the thing for you. This Chocolate Avocado Tart is layered with rich flavors to create a stunning photo finish when you cut yourself a slice. We used crushed Double Chocolate Chip Cookies as the base of this easy dessert, which adds a little sweet heat to the chocolate flavor. Next comes the whipped avocado layer, with texture similar to a chocolate mousse. Finish this tart off with a rich chocolate ganache to top off this easy no bake dessert.

Chocolate Avocado Tart

Ingredients: 

1 box Sweet Heat Double Chocolate Chip Cookies

Kosher salt

5 tbsp unsalted butter, melted

2 medium soft-ripe avocados

8 oz cream cheese, at room temperature

5 tbsp powdered sugar

2 tsp lemon juice

2 tsp vanilla extract

4 oz dark chocolate, chopped

½ cup heavy whipping cream

Method:

1. Preheat oven to 350 degrees. Pulse Sweet Heat cookies in a food processor until finely ground. Add a pinch of salt and melted butter and whirl until mixture is just combined.
2. Press over bottom and up sides of a 9-10 inch tart pan with a removable rim. Bake until fragrant, 10 minutes. Let cool completely on a rack.
3. Scoop avocados into cleaned food processor. Add cream cheese, powdered sugar, lemon juice, vanilla and a pinch of salt; whirl until smooth. Spread filling in tart crust, preferably using an offset spatula. Chill while making ganache.
4. Put chocolate in a small heatproof bowl. Heat cream in a small saucepan until bubbles form at edge of pan. Pour cream over chocolate and let stand 1 minute. Whisk until smooth. Cool ganache until just warm to the touch, 5-6 minutes.
5. Pour ganache over avocado filling and gently spread to cover, using offset spatula. Chill at least 2 hours. Serve at room temperature.

Enjoy!