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Dairy-free chocolate avocado mousse tart

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Dairy-free chocolate avocado mousse tart

Post by AlleyRose on Sat Dec 10, 2016 10:52 pm



Equipment




  •  2cm-deep, 22cm round (base) loose-based fluted tart pan, food processor, electric mixer


Ingredients


  •  2 teaspoons coconut oil, to grease
  •  1 egg, lightly beaten
  •  2 1/4 cups hazelnut meal
  •  1/4 cup dutch-processed cocoa powder
  •  1 tablespoon dark agave syrup (see notes)
  •  1/4 cup coconut oil, melted, extra
  •  125g strawberries
  •  125g fresh raspberries


Avocado mousse


  •  2 small ripe avocados, chopped
  •  1 large over-ripe banana, chopped
  •  1/2 cup dutch-processed cocoa powder
  •  1 teaspoon vanilla bean paste
  •  1/2 cup dark agave syrup
  •  2 egg whites



Method

[list="color: rgb(51, 51, 51); font-family:"]
[*]Step 1
Preheat oven to 180C/160C fan-forced. Place a baking tray in the oven. Grease a 2cm-deep, 22cm round (base) loose-based, fluted tart pan with coconut oil.
[*]Step 2
Combine egg, hazelnut meal, cocoa, agave syrup and extra coconut oil in a bowl. Press firmly over base and side of prepared pan. Place pan on hot tray. Bake for 20 minutes or until golden. Set aside to cool completely.
[*]Step 3
Make Avocado Mousse; Process avocado, banana, cocoa, vanilla and agave syrup in a food processor until smooth and combined. Transfer to a large bowl.
[*]Step 4
Using an electric mixer, beat egg whites until soft peaks form. Fold egg whites, in 2 batches, into avocado mixture. Spoon into pan, spreading to level. Refrigerate for 2 hours or until set. Remove from fridge (see notes). Top with strawberries and raspberries. Serve immediately.
[/list]

http://www.taste.com.au/recipes/42271/dairy+free+chocolate+avocado+mousse+tart
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