1/2cup (100g)sweetener or sugar, of choice and to taste
1/4cup (25g)cocoa or raw cacao powder, to taste
Pinch ofany good-quality salt
Dash ofplant-based milk, if desired
~1cup (120g)fresh fruit, such as berries and pomegranate arils
Preheat the oven to 180°C (350°F).
For the base: Add all ingredients to a food processor. Mix until combined and it forms a soft but pliable dough. Press mixture into a lined tart tin (I used a 20cm wide and 4cm high tart tin. If you don't have one that deep, use a slightly bigger tart tin)
Bake the base in the oven for 10-15 minutes or until it is dry to the touch and slightly puffed up. Set aside to cool.
For the filling: Melt the chocolate in a small saucepan or a double boiler. Add all the filling ingredients (except the dash of milk) to the food processor. Process for at least 2 minutes or all of the ingredients are combined and there are no chunks of avocado. If you would like a softer mousse, add a dash of milk. Note that the mousse will firm up a little when set.
When the base has cooled, pour the avocado mousse into the tart.
Set aside the tart in the fridge for 4 hours or until set.
Decorate the tart with berries or whatever else you might like. Store the tart in an airtight container in the fridge for 3 days.
*If you are allergic to nuts, substitute almond meal with all-purpose flour and add an extra tablespoon of oil.