Ingredients
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2 teaspoons coconut oil, to grease
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1 egg, lightly beaten
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2 1/4 cups hazelnut meal
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1/4 cup dutch-processed cocoa powder
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1 tablespoon dark agave syrup (see notes)
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1/4 cup coconut oil, melted, extra
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125g strawberries
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125g fresh raspberries
Avocado mousse
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2 small ripe avocados, chopped
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1 large over-ripe banana, chopped
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1/2 cup dutch-processed cocoa powder
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1 teaspoon vanilla bean paste
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1/2 cup dark agave syrup
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2 egg whites
Equipment
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2cm-deep, 22cm round (base) loose-based fluted tart pan, food processor, electric mixer
Method
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1Preheat 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.
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2Combine 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.
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3Make Avocado Mousse; Process avocado, banana, cocoa, vanilla and agave syrup in a food processor until smooth and combined. Transfer to a large bowl.
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4Using 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.
Source: taste.com.au
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