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surprise ingredient

Raw Chocamoca Tart with Espresso Syrup

Isn’t this tart beautiful?

You will not believe what this ultra rich and creamy dessert is made with.  And believe it or not, it is all raw. No baking involved, perfect for Arizona summers.

This is the final recipe I will be sharing with you from my full-day cooking class at Ballymaloe Cookery School in Ireland.

Raw Chocamoca Tart with Espresso Syrup3

I have saved the best for last.

When I first heard what the secret ingredient was, I was certain that I would not like this dessert. Oh, how wrong I was! You’ll have to read the recipe and check out the photos to see what I’m talking about. I don’t want to give it away quite yet.

line pan bottom

Instead of a tart pan, the dessert uses a springform. Since it’s not cooked, there is no reason to cut out a perfect circle to line the bottom of the springform. Just place a piece on the bottom part of the pan…

attach ring

Attach the sides, the ring part of the pan, and you’re ready to rock and roll.

remove from base

Removing it is a breeze as well. Run a sharp knife around the edges to loosen, then remove the ring and slide a long thin pallet knife or spatula between the paper and the base…

remove from bottom

…to move the tart, with the paper, to the counter.

tart pan bottom

Then, use the removable bottom of a real tart pan to transfer the tart from the paper to a serving plate.

move to platter

Raw Chocamoca Tart

Raw Chocamoca Tart with Espresso Syrup

dates pecans

Crust
3 cups lightly toasted pecans
1 teaspoon pink Himalayan or kosher salt
7-ounces (about 13 to 14) Medjool dates, pitted

72

Filling
3  1/2 ounces 70% (or higher) dark chocolate, cut into pieces (which was only 8 squares from this 1# bar)
4 large ripe avocados, halved and pitted
1/2 cup raw cocoa powder (available at Whole Foods)
1 teaspoon vanilla bean paste or vanilla extract
1 whole vanilla bean, scraped out seeds only
1 tablespoon espresso power
1/3 cup brown sugar
1/3 cup pure maple syrup
1/3 cup coconut oil, melted

filling

Espresso Syrup
1/2 cup agave nectar
1/2 cup very strong freshly brewed coffee, room temperature
1/2 teaspoon vanilla extract
1 heaping tablespoon raw cocoa powder
1 heaping tablespoon espresso powder
Juice of 1/2 lemon

Garnish
Fresh raspberries and mint leaves

grind pecans

Crust: Place the pecans in the bowl of a food processor and process until finely ground.

sticks together

Add the pitted dates and salt and blend until a mixture forms which will stick together when pressed between your fingers.

dump crust

Line the base of an 8-inch springform tin with parchment paper. Press the mixture evenly into the tin. Place in the freezer for at least 15 minutes.

grind chocolate

Filling: Place the chocolate pieces in a food processor and process until finely chopped.

avocado et al

Scoop out avocado flesh with a large spoon, directly into the food processor, along with rest of the filling ingredients. Process until mixture is smooth and creamy.

smooth and creamy

Taste filing and decide if it needs a little extra sugar, vanilla, or maple syrup.

chilled crust

Pour the filling into the chilled crust and smooth out the top.

smooth top

Place in the freezer for at least 2 hours before serving to firm and set completely. Make be made ahead and kept frozen for several weeks.

Espresso Syrup: Place all the syrup ingredients in a small saucepan and simmer over medium heat to reduce for about 10 minutes until it reaches a light syrupy consistence.

Raw Chocamoca Tart with Espresso Syrup2

Garnish the tart with raspberries and mint leaves and serve with the espresso syrup.

Serves 10 to 12

Raw Chocamoca Tart with Espresso Syrup1

Nutrition Notes:

Raw cocoa powder is made from ground cocoa beans, which have not been roasted, which is why it has an intensely chocolate flavor and retains all its valuable antioxidant benefits.

Dates are a good source of iron, calcium and beta-carotene and help boost the respiratory system.


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4 comments

1 Tram Mai { 08.04.14 at 10:53 AM }

Avocado?!!! Get outta here!! I’ve actually heard of that being used in desserts before- will have to try if you say so!

2 Ronnie Jaap { 08.04.14 at 6:33 PM }

Looks wonderful! Looking forward to catching up!

3 Linda Hopkins { 08.04.14 at 8:34 PM }

Tram, you would LOVE this dessert! Ronnie, I’ll be back in town on Sunday, let’s get together! oxo

4 Marissa { 08.05.14 at 6:18 AM }

Can’t wait to try it!

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