Chocolate Avocado Tart

Cacao-avocado frosting smeared across a base of hazelnuts and dates inspires a passionate following from chocolate hedonists everywhere. This time-honored combination is particularly intoxicating considering it’s packed with plant protein and sweetened with a little bit of nature’s magic. A seasonal flourish on top adds to the glamour of clean eating.


Tart Base:

  • 1 cup raw hazelnuts 
  • 1/2 cup raw pecans 
  • 3/4 cup medjool dates, pitted and chopped coarsely 
  • 1 tablespoon filtered water (optional) 

Chocolate Frosting:  

  • 2 avocados, conventional is fine given the hard exterior 
  • 2/3 cup 100% raw cacao powder 
  • 2/3 cup of date paste (see below)
  • 1/2 cup plus two tablespoons homemade cashew milk (see recipe here)  
  • 2 teaspoon vanilla extract 
  • 1/8 teaspoon Himalayan or Celtic sea salt 

Date Paste: 

  • 1 cup medjool dates, pitted 
  • 1/2 cup filtered hot water (brought to a simmer) 



To make the crust, add the hazelnuts and pecans to the food processor and blend into a fine meal.  Add the dates and pulse until fully incorporated. To further bind the mixture, add 1 tablespoon of filtered water (using more if needed). Press the mixture evenly into a 12-inch cake mold with a removable bottom and refrigerate.

Date Paste: 

To make the date paste, place the dates in a medium bowl. Pour simmering water over the dates and let soak for a few minutes. Blend the liquid and fruit until smooth. Use 2/3 cup to sweeten the frosting. Store the rest in the refrigerator as a sugar substitute. 


Blend the ingredients in a NutriBullet or other nutrient extract until smooth and creamy. If desired, use a handheld blender to whip air into the mixture for a fluffier texture. Spoon the frosting evenly across the top of the base and store in the refrigerator until it’s ready to be served.