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Whittaker’s Coconut & Avocado Tart

Whittaker’s 76% Nicaragua Coconut & Avocado Tart. Image by Whittaker's Chocolate.

Whittaker’s Coconut & Avocado Tart

Whittaker's 76% Nicaragua Coconut & Avocado Tart is a perfect treat to bring to your next potluck lunch, for afternoon tea, or to enjoy all to yourself. 

Whittaker’s Coconut & Avocado Tart

Whittaker’s has just released a new Cocoa Lovers Collection for Extra Dark Chocolate Lovers. It’s made right here in New Zealand at family-owned Whittaker’s factory in Porirua, where all of their chocolate is made from beans to bar.

The beans from this chocolate are sourced from their cocoa producer in Nicaragua. Whittaker’s has full traceability of the cocoa beans sourced from each of their locations meaning they can closely monitor their ethical practices.

Try out this delcicious recipe at your next gathering, or whip up it on a weekend as a special treat just for you.

Base

  • ¾ Cup Roasted Almonds
  • ¾ Cup Hazelnuts
  • 1 Cup Pitted Dates, Chopped
  • 3 Tbsp Dark Cocoa
  • 1 Tbsp Melted Coconut Oil    

Chocolate Avocado Mousse Filling

  • 2x 100g blocks Whittaker’s 76% Nicaraguan Chocolate, melted
  • 2 Cups Ripe Avocado Flesh 
  • ¾ Cup Coconut Milk
  • ½ Tsp Vanilla Extract
  • 4 Tbsp Melted Coconut Oil
  • ½ Cup Maple Syrup
  • Pinch of Sea Salt 

Whittaker’s 76% Nicaragua Coconut & Avocado Tart Method

Base

  1. In a food processor, blitz together the nuts until they reach a coarse crumb texture. Add chopped dates and melted coconut oil. Blend until mix reaches a sticky consistency. Add cocoa and mix until well combined.
  2. Line a fluted baking tin with cling wrap (ensure overhand so that you can remove from the tin) and press the base mix into the tin. Set aside in the fridge.

Chocolate Avocado Mousse Filling

  1. Add all filling ingredients into food processer and blend until smooth and creamy. Pour filling over the base. 
  2. Refrigerate until filling has hardened. Decorate with coconut flakes, gold leaf and chopped chocolate.  Serve with berry coulis.
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