Raw avocado chocolate tarts

Recipe by: Claire Winstanley  

Makes: 4 mini tarts
Preparation time: 15mins

For the tart base
4 fresh medjool dates, pitted
½ cup desiccated coconut
½ cup raw almonds + extra for decorating
2 tablespoon coconut oil
Woolworths maple, vanilla and chocolate grind

For the chocolate filling
1 ripe&ready Hass avocado
3 tablespoons cocoa powder
3 tablespoons raw honey
1 tablespoon coconut oil

For serving
Blueberries
Raspberries
Edible flowers

Grease mini tart tins with coconut oil and set in the fridge. Place the coconut and almonds in a food processor and pulse until ground but still a little chunky. Add the dates and freshly ground maple, vanilla and chocolate and then slowly drizzle in the coconut oil until the mixture comes together. Gently press, using your fingertips, into coconut oil greased mini tart tins until an even tart base forms. Return to the fridge to set.
For the filling, place all the ingredients in the food processor and pulse until smooth and creamy. Pass through a sieve to ensure the mixture is extra smooth.
Spoon into tart shells and decorate with fresh berries, raw almonds and flowers.