If you’re tired of pumpkin right now, then I invite you to indulge in this seriously decadent chilled, no-bake, avocado chocolate fudge tart. Despite the rather long title, this is actually quite easy to make (but doesn’t taste that way!)
I enjoy cookies, sweet rolls, and all sorts of other baked goods. But no-bake desserts will always be up there in my list of favorites. For one reason, when you aren’t baking anything, you are more free to experiment with substitutions, lazy measuring, and the like. They’re very forgiving! For another, I like sweets that I can store in the refrigerator or freezer. The cold temperature helps me to eat more slowly and truly savor every bite. And trust me, with this avocado chocolate fudge tart, you WILL savor every bite.
This tart has everything I love: a super rich, velvety smooth layer of chocolate; avocado (duh! vegans love avocados); the sweet and salty thing going on with a crust made from crushed pretzels; and date caramel in the form of a caramel cream layer. Okay, so that’s not an exhaustive list of everything I love, but it’s a pretty dang delicious cast of characters.
Despite having something green in it, I wouldn’t really call this a ‘health food’… and I’m fine with that. You know, the holiday season, and what not. I do think the avocado adds something that you wouldn’t get from, say, coconut oil. It’s a gentle savory note that helps to balance out the sweetness of the dessert. But not in a way that people would take a bite and be able to guess that it’s in there.
I adore the almost chewy texture of the ice-cold tart out of the freezer (briefly thawed). And of course, it will store for much longer there. Therefore, this is the option that I recommend. If you prefer something you don’t have to thaw, when stored in the fridge, the avocado chocolate fudge layer will be more like a pudding in texture, and the caramel cream will be very soft. In fact, if you plan to store it in the fridge, I recommend a couple of changes to the ingredients so that it isn’t too soft. See the recipe notes for those. The gist of it is that less liquid and more fat (gasp) is helpful for keeping the tart solid at refrigerator temperature.
- 1 and ½ c. of pretzel "flour", coarsely ground from pretzels (see notes)
- ¼ c. melted coconut oil (I use refined)
- 6 tb. coconut sugar or brown sugar
- 6 tb. plain, unsweetened nondairy milk
- 1 and ½ ripe avocados
- ¾ c. coconut sugar or brown sugar
- pinch of salt
- 1 tsp. instant coffee or espresso powder
- 1 tsp. vanilla extract
- ¾ c. plain, unsweetened nondairy milk, divided
- 6 oz. semisweet chocolate, roughly chopped
- ¾ c. pitted dates, loosely packed, soaked for at least two hours
- 1 tb. coconut oil (I use refined)
- 1 ripe banana
- ½ c. plain, unsweetened nondairy milk
- Add the pretzel "flour" and coconut oil to a blender or food processor. Pulse several times until the mixture starts to stick.
- Add the coconut sugar and half of the nondairy milk. Pulse repeatedly until the sugar is well-combined.
- Test the mixture by pinching a bit of it between your fingers to see if it holds together. Add the rest of the nondairy milk if needed, a tablespoon at a time, until it does.
- Transfer the mixture into a pie or tart dish. Use your fingers to press it down, and up the sides, in an even layer. Place the dish in the freezer for the crust to set, and wipe out the blender.
- Add the avocado, sugar, pinch of salt, coffee, vanilla extract, and about half of the nondairy milk to the blender. Blend until smooth (or as smooth as you can get it, depending on the size of your blender).
- Prepare a double boiler or other indirect heat element. I use a saucepan, with a couple of inches of simmering water, and a small nonstick skillet placed atop the saucepan.
- Add the chopped chocolate and the rest of the nondairy milk to the double boiler. Stir frequently, until the chocolate is fully melted and combined with the nondairy milk.
- Transfer the chocolate mixture to the blender and combine until the mixture is completely smooth. Taste for sweetness and add more sugar if desired.
- Pour the mixture into the chilled pretzel crust and use a spatula to spread it into an even layer. Return the freezer to set.
- Rinse or wash the blender right away so that it's not all chocolatey for making the caramel cream =].
- Drain the dates. Add all of the ingredients to the blender and combine until smooth.
- Once the chocolate layer has set for at least 15 minutes in the freezer, gently spread the date caramel cream layer on top.
- Let the entire tart set in the freezer for at least an hour, preferably longer.
- Run a sharp knife under hot water, dry it, and use it for slicing.
- If the tart has been in the freezer for more than a few hours, let it thaw at room temperature for about 15 minutes before slicing.
To make this a refrigerator-stored tart with a more pudding-like texture, I recommend reducing the total nondairy milk in the avocado chocolate fudge layer to ½ cup. I also recommend using soy milk, which generally has a higher fat content. Or coconut milk if you enjoy coconut flavor. For the date caramel cream layer, reduce the nondairy milk to ¼ cup, switch to soy milk if possible, and add a second tablespoon of coconut oil.
The crust for this avocado chocolate fudge tart was inspired by Oh Ladycakes.