Cookie Dough Stuffed Chocolate Avocado Tart
18-inch tart
18-inch tart
Tart Filling
Tart Topping
  1. Line an 8 inch round tart pan with cling wrap.
  2. In a food processor, process all the crust ingredients together until it starts to clump into a large sticky mass.
  3. 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.
Chocolate Filling
  1. Blend all the ingredients together in a food processor until a smooth mixture forms.
  2. This may take several minutes, but keep the processor running on high and eventually a creamy smooth mixture that resembles chocolate pudding will form.
Assembling The Tart
  1. 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.
  2. Gently spoon the filling over top of the cookie dough balls into the crust, spreading it evenly to the edges.
  3. Tap the whole tart pan gently on the counter to make sure there are no air bubbles trapped in the filling.
  4. Now slide the pan into the fridge and let it set for 4 – 6 hours, or (better yet) overnight.
Final Finish – The Topping
  1. Once the tart is set, it’s time to finish up the tart with a sweet topping.
  2. Mix together all the topping ingredients in a small bowl until the sugar dissolves and it becomes smooth.
  3. Spread the topping over the tart and refrigerate for a couple minutes to set.
  4. 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.
Recipe Notes

* 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.