This was an experiment that went radically right! I had gotten some avocados at a great price and needed to find new uses for them all besides sandwiches, guacamole and sauces, mostly. I remembered that we liked a chocolate avocado pudding once before, so I started thinking – What would be even better and could be easily portioned for days to come? A Tart!
It’s gluten free and can easily be soy free, too, if you use nut milk other than soymilk like I did. Using Carob instead of cocoa eliminates caffeine so, if you’re like Rob, you can enjoy it any time of the day or night!
Here’s the recipe:
Carob Avocado Tart with Peanut Butter
*Preheat Oven to 350 degrees.
In a medium saucepan, blend over med/low heat to start, increasing to bubble – Be careful not to burn, stirring with a spatula continuously:
2 medium avocados
1/2 cup peanut butter (more if you like won’t hurt)
1/4 – 1/3 carob powder (to taste)
1/2 cup Turbinado or Demerara sugar
1 t vanilla extract
1/8 t salt. (Feel free to add more sugar to suit your taste/diet.)
1-2 t arrowroot powder (You can substitute cornstarch or tapioca starch – 1/4 c)
1 t agar agar for finishing firmness
For the almond crust, mix together and knead:
2-3 c almond flour (more to fit your baking pan – if you want a standard pie thickness for the crust and filling, 2 cups will spread evenly over a 9 inch springform pan or pie dish. 3 cups works for a slightly thicker crust or a standard thickness crust on a 10 inch pan/dish.
1/4 c maple syrup
4 T Earth Balance or similar vegan buttery spread
1/4 t salt
Press the almond flour paste into a springform pan (easy removal and makes a nice 90 degree angle with the crust).
Bake EMPTY for 15 minutes at 350 degrees, until golden brown – Be careful not to overcook.
When cooled, fill and top with fruit of your choice – Blueberries or Strawberries are our favorites and place in the refrigerator to set for at least 4 hours to achieve maximum solidity.
This recipe is delicious and nutritious (you can even add protein powder in the mix to pump it up even more!) The carob blends in beautifully with the avocado and peanut butter to make a chocolatey, creamy decadent (in taste only) dessert you’ll want to make again and again. Enjoy!