We’re bringing decadence and health to a whole new level. Today, we’re talking thick chocolate fudge with sea salt and coconut. We’re bringing the best raw foods into one easy chocolate tart.
This last week, we’ve been on vacation. The Forsyth sisters and our mom have spent some quality time in California living it up under the sun. The thing about vacations and traveling is that it causes us to eat out a lot. We discover favorite hotspots and we enjoy fantastic foods (and guilt-free because, we can). We live in the real world and the real world enjoys life. When we return from travels, all the eating out makes us excited to return to our regular diets. That always means diving into our naturally sweet ingredients to whip up something healthy and satisfying.
The satisfaction here comes from a rich creamy chocolate base with generous amounts of coconut shreds. It comes together for a dense, chewy texture! A bit of sea salt turns up the intensity and brings a robust flavor to this recipe. Small personal sized ramekins help with portion control and the sugar-free ingredients are healthy and filling. It’s so rich, each tart is easily 2 servings. But it’s all you need with these rich raw foods and delicious chocolate coconut flavor. It’s definitely something to be savored!
Raw Chocolate Coconut Tart
1 large ripe Avocado
5 Tablespoons Coconut Oil, melted
4 Tablespoons unsweetened Almond Milk
2/3 cup Xylitol or Erythritol
4 Tablespoons Cocoa or Cacao Powder
1/2 cup Coconut Shreds, plus more for sprinkling on top
1/4 teaspoon Sea Salt, for sprinkling
- In a large bowl or with an electric processor, mix together the avocado, coconut oil and almond milk until smooth. Add the xylitol and cocoa and mix well. Stir in the coconut shreds. Spread the mixture into 2 small tart pans. Sprinkle with more coconut shreds and sea salt, if desired. Chill in the freezer for 20-30 minutes. Slice with a sharp knife and enjoy.