Raw Avocado Chocolate Tart with Vegan Meringue
Equipment
- 1 23cm tart pan
Ingredients
For the tart base:
- 170 g nuts, of choice
- 170 g dates, pitted and soaked in hot water
- ½ tsp salt
- 30 g cocoa powder
- 2 tbsp coconut oil, melted or water
For the filling:
- 300 g avocado pulp (we use Avolands)
- 35 g cocoa powder
- 80 g hazelnut butter or almond butter
- ⅓ Cup maple syrup or coconut nectar
- 2 tsp vanilla extract
- ½ tsp salt
- 40 ml Flora Plant Bake
For the meringue:
- 1 Can (Serena brand only) chickpeas
- Castor sugar, to be weighed off in calculation
- Water, to be weighed off in calculation
- 1 g cream of tartar
Instructions
- Blitz the nuts in a food processor to make a fine nut flour.
- Drain the dates, reserving the liquid and then blitz to a paste, adding a little reserved liquid if needed.
- In a mixing bowl, stir together the nut flour, date paste, salt, cocoa powder and coconut oil. Add some more liquid if needed to stick together.
- Press into a tart pan, lining the base and sides evenly.
- Refrigerate to set while making the filling.
- To make the filling, blend all ingredients together in a food processor and taste. Add some maple syrup if needed.
- Spoon into the base and spread out evenly
- Refrigerate overnight to set.
For the meringue
- Open the chickpea can and separate the chickpeas from the brine, reserving the brine. Weigh off the brine and note down the ml - some maths is needed!
- Cook the brine on high in the microwave in a microwaveable container, uninterrupted for 3 minutes.
- Leave for an hour to cool down.
- Measure out the caster sugar as follows:
- Using the chickpea brine measurements, a ratio isused to calculate the amount of sugar required. 82% of the total chickpeabrine. This number of 82% is the amount of grams of caster sugar needed. Let's call it "Y." 0.82Y.
- Water is measured out by using "Y" - the amount of water is30% of Y, or 0.3y. So the water calculation is 0.82Y x 0.3.
- Once measured, mix the water and caster sugar together in a bowl and let sit for a minute before transferring into a hot saucepan.
- Do not stir the sugar. Let it come to a boil on medium heat for 10 minutes.
- While the sugar is boiling, pour the chickpea brine into the mixing bowl of a stand mixer and add the cream of tartar. Start whisking on medium speed for 2-3 minutes.
- Once the sugar starts to turn a bit golden, make sure you move the liquid around the pan (using the handle to tilt) for even heat distribution.
- Turn up the speed of the mixer to create stiff peaks of raw meringue.
- Once the sugar is nicely golden, just before it starts to go darker and the meringue is fuller in volume, slowly pour the sugar into the mixing bowl while still beating.
- The chickpea meringue will be white and very fluffy by this stage.
- Whip for a further 5 minutes to stabilise and then use.
- Spoon mounds of meringue onto the tart and decorate with edible flowers before serving.
Video
Notes
Recipes we’re loving:
Queen of Hearts Quiche
Here’s a healthier, omega- 3 and fibre-filled version of this delectable french tart, sure to be a favourite to enjoy a slice with loved ones. This is also a vegan, gluten-free and delectable quiche! Feel free to play with fillings, this one is a balance of particularly heart beneficial ingredients, the “Queen of Hearts”.
Simon Toohey’s Baked rice, eggplant and leek hotpot with, olives, dill and parsley
Simon Toohey came to global prominence in MasterChef Australia thanks to his vegan creations and use of seasonal vegetables. Try his insanely easy one-pot dish, crammed with flavour.
Mellow Yellow Almond Smoothie
Fresh fruit, a hint of vanilla plus Alpro Almond No Sugars drink makes for a sin free anytime smoothie. Lactose free, veggie, vegan, gluten free/mellow-yellow-almond-smoothie.
Mira Weiner’s Cauli wings with cashew sour cream dipping sauce
There’s just something magical about how diverse a cauliflower is and the absolute scrumptious delights it can be transformed into.
Something like a shepherd’s pie
This vegan version of the traditional beef Shepherd’s Pie is a sure pleaser, even for avid meat fans. A juicy, flavourful, vegan-meaty filling- topped with a creamy and hearty potato mash and cheesy crust. Packed with cholesterol-lowering phytosterol in soy and sticky fibre from the potatoes, this is real love for your heart and all the hearts over the festive season.
Research has repeatedly shown that vegans have reduced risk of the world’s biggest killers, including heart disease, type 2 diabetes, obesity and some cancers.
Simon Toohey’s classic Ratatouille
We asked Simon Toohey’s to share a simple, yet delicious dish with us and he gave us his classic Ratatouille recipe.
Spicy Broccoli and Mung Bean Curry
Bring on the heat in this mouth-watering spicy broccoli and mung bean (dithlodi) curry recipe. As one of the Future 50 Foods, mung beans (dithlodi) are sustainable and packed with nutritional value. They bring untold flavour and goodness to this tasty curry dish.
Red Power Ranger Soup
This red and devilishly divine soup is definitely a power package with bell peppers and chili, rich in the phytochemical, capsaicin – the star element to this meal responsible for the spicy taste. It is incredibly rich in vitamin A, C, E, loaded with antioxidants, minerals and specially contains flavonoids which have shown to assist with respiratory problems.
One-Pan Pumpkin Leaf Sishebo
Bring goodness and local flavour to this shishebo recipe with pumpkin leaves (mekopu). As one of the Future 50 Foods, pumpkin leaves (mekopu) are grown locally and filled with incredible nutritional value. Enjoy them in a tasty meal that’s better for you and better for the world.
Turmeric, Lentil and Spinach Soup
The vivid yellow colour of this tasty lentil, spinach and coconut soup comes from turmeric, which is said to have many health benefits. Use fresh garlic and ginger for extra zing, and two KNORR Vegetable Stock posts for excellent depth of flavour. Both lentils and spinach are ingredients on our list of Future 50 Foods, as are the walnuts used to garnish this delicious vegetarian dinner.
