Vegan (and Gluten free) Cocoa and Avocado Tart

This is a slightly tweaked recipe that my father-in-law passed on to me.
Although it's not too big, it is so dense that it serves a large number of people.
One small slice is usually enough for the day.

This is a really easy dessert to make and can be made in advance of a dinner party- where it's likely to surprise many people as it contains no dairy products.

What's more, it's lasts in the fridge for a week and can be frozen for another day!

Cocoa and Avocado Tart (Vegan & Gluten Free)
Serves 16

Preparation Time: 15 mins
Resting Time: 4 hrs

Ingredients

For the Base
300g Pecan Nuts
200g Medjool Dates (pitted)

For the Ganache
4 Ripe Medium-sized Avocados
200g Cocoa Powder
300g Agave Nectar (or other fructose based sweetner)
150g Coconut Oil

Method

1. Place the pecan nuts into a food processor and chop into a fine powder.
2. Add the medjool dates and blend until a dough is formed.
3. Spread the dough into an 8 inch cake tin.
4. Place the tin into the fridge to cool.
5. Remove the flesh from the avocados and place into a clean processor bowl along with the cocoa, nectar and coconut oil. Blend until smooth.
6. Remove the cake tin from the fridge and pat the dough with a paper towel to remove any excess oil.
7. Pour the ganache onto the base and spread level.
8. Place in the tin back in the fridge for 4 hours to allow the ganache firm up.

Notes
You can always add the seeds of a vanilla pod into the ganache to increase the flavour, or possibly use orange juice to create a chocolate orange ganache.

This is great served with ice cream.