Still feeling the effects of indulging over the holiday season? Us too. But that’s no reason to eschew dessert this month, especially when faced with this delicious cookie dough stuffed chocolate tart. It’s raw, which means that you can avoid all the messiness of cooking and still create a rich and chocolatey delight.
You will need:
Cookie Dough balls
- 2 Tbsp Butter (or vegan alternative), melted
- 2 Tbsp maple syrup
- ½ tsp vanilla extract
- 6 Tbsp all-purpose flour (or GF alternative)
- ¼ tsp salt
- 2 tsp avocado or vegetable oil
- 2 tsp mini chocolate chips
Makes 20 balls
- 200 g dried pitted dates
- 1 cup shredded unsweetened coconut
- 2 tbsp coconut oil
- 3 avocados (about 300 g of flesh)
- 6 Tbsp coconut oil
- 6 Tbsp coconut cream*
- 1 tsp vanilla extract
- 70 g dried pitted dates
- ½ cup cocoa powder
- 4 Tbsp honey (to taste)
- ½ cup coconut cream*
- ½ tsp vanilla extract
- 1 Tbsp coconut sugar or brown sugar
- Pinch of salt
* We are using coconut milk without guar gum in the ingredient list, as the gum tends to interfere with the separation of the cream from the liquid. Refrigerate it overnight and then scoop off the thick coconut cream layer that rises to the top.
Let’s get started!
Line an 8 inch round tart pan with cling wrap. In a food processor, process all the crust ingredients together until it starts to clump into a large sticky mass. Press the mixture into the bottom of the prepared pan and about 1-1 ½ inches up the sides, and refrigerate until ready to use.
Next, we’ll tackle the cookie dough balls. In a medium bowl, mix together all the ingredients until they form a paste. Roll the dough into 20 small balls, and place them in the refrigerator.
For the chocolate avocado filling, blend all the ingredients together in a food processor until a smooth mixture forms. This may take several minutes, but keep the processor running on high and eventually a creamy smooth mixture that resembles chocolate pudding will form.
Putting it all together
Place 12 of the cookie dough balls evenly over top of the prepared crust, pressing them slightly into the crust so that they are stable.
Gently spoon the filling over top of the cookie dough balls into the crust, spreading it evenly to the edges.
Tap the whole tart pan gently on the counter to make sure that there are no air bubbles trapped in the filling. Now slide the pan into the fridge and let it set for 4 – 6 hours, or (better yet) overnight.
Once the tart is set, it’s time to finish up the tart with a sweet topping. Mix together all the topping ingredients in a small bowl until the sugar dissolves and it becomes smooth.
Spread the coconut topping over the tart and add the remaining cookie dough balls on top. Then refrigerate the tart for a couple minutes to set.
It’s best to slice the tart when it’s refrigerated or partially frozen to get cleaner cuts with the cookie dough, so we pre-sliced it and then refrigerated it before serving.