Chocolate Avocado Tart

by Lu
Chocolate Avocado Pie

I made this chocolate avocado tart twice due to an abundance of summer avocados and because it was just that good. For a dessert that’s vegan, gluten free, and raw, it’s incredibly rich in taste and texture, somewhere between a ganache and a chocolate silk pie.

Based closely off the original recipe from one of my favorite vegetarian and gluten-free cookbooks, the key addition in my recipe is coconut cream, which completely hides the avocado flavor. I also used slightly less dates to reduce the sugar content and added a dark chocolate + coconut drizzle as a finishing touch.

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Chocolate avocado tartChocolate avocado tart

Chocolate Avocado Tart


1 and 1/2 cups (225 grams) pitted dates
2 cups (180 grams) unsweetened shredded coconut
2 cups (280 grams) pitted dates
3 ripe medium avocados (I buy Hass avocados hard and green, then leave them on the counter out of direct sunlight for 2-3 days. The flesh should be buttery but still smell fresh.)
1/2 cup (30 grams) cocoa powder (I used raw cacao powder)
1/4 cup (60 ml) virgin coconut oil, melted if solid
2 tablespoons pure maple syrup (I used Grade B)
1/4 teaspoon fine sea salt (I used Himalayan pink salt)
2-4 tablespoons coconut cream (I use the Aroy-D brand because it's 100% pure and doesn't have any additives like guar gum. You should use this at room temperature and shake it very well before using. You can also refrigerate coconut milk overnight, then scoop the coconut cream off the top. Just don't shake the coconut milk!)
Drizzle (optional)
1 bar (3.5 ounces) dark chocolate


  1. Soak the dates in hot water in separate bowls for 20 minutes.
  2. Drape a sheet of plastic wrap inside a 10-inch tart pan with a removable bottom. This really helps get the tart out of the pan, otherwise it might stick.
  3. Crust
  4. Drain the dates for the crust and put them in a food processor with the coconut. Pulse until finely chopped and starting to clump into a large mass. Press the mixture into the bottom of the tart pan and 1 and 1/2 inches up the side.
  5. Filling
  6. Rinse the food processor and shake dry.
  7. Drain the dates for the filling and put them in the food processor with the scooped out avocado flesh, cocoa or cacao powder, coconut oil, maple syrup, salt, and coconut cream. Pulse until the mixture is pureed, scraping down the bowl a few times. Don't worry if there are little bits of date left. They will continue to hydrate and disappear later.
  8. Spread the filling in the crust and chill in the refrigerator for at least 4 hours, preferably overnight. I cover the tart pan with a big plate or lid.
  9. When ready to serve, remove the tart from the pan, carefully peel away the plastic wrap, and slice into 12 pieces.
  10. Drizzle
  11. Break the bar of chocolate into pieces and place in a small bowl. Bring a small pan of water to a simmer, them remove from heat. Put the bowl of chocolate into the pan. Be careful to not get any water inside the bowl. Let sit for 5 minutes, then whisk until smooth and melted. Remove the bowl and wipe the bottom dry with a towel. Drizzle the melted chocolate over each slice with a spoon.
  12. Drizzle coconut cream over each slice with another spoon and serve.
  13. The tart will keep in the refrigerator, airtight, for up to 5 days. It also freezes and defrosts well.

Chocolate avocado tart

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Azra Zubaida April 13, 2017 - 7:46 pm

Hi Lu!

I had tried the tart without the coconut cream from the original recipe book. I think the addition of coconut cream makes it even better 🙂

I was planning to submit the recipe for my school magazine. Will you permit me to use one of the gorgeous photos of the tart so that the readers have an idea of how it looks like?


Lu May 15, 2018 - 4:56 pm

Hi Azra, sure, no problem! As long as you credit as the photo source somewhere in the recipe or article. Thanks!

Rosy November 23, 2016 - 7:09 pm

Hi, your recipe looks great! I was looking for something to make that is both vegan and soy-free. Is the cocoa powder sweetened or unsweeetened? Thanks!

Lu November 28, 2016 - 2:03 pm

Hi Rosy! The cocoa powder is unsweetened! Hope you try this out 😀

k September 14, 2016 - 9:11 pm

What is the best way to slice it to make the pieces so clean cut? This just looks beautiful! I made the crust this afternoon and am going to make the filling in the morning.

Lu September 15, 2016 - 9:36 am

You can freeze it for 30 minutes, but it should be very firm after being chilled in the fridge. Just use a very sharp knife and wipe it clean after each slice. Hope that helps!

Eden Passante June 28, 2016 - 3:50 pm

These look so amazing! Love that you used avocado!

Sibel June 24, 2016 - 6:20 pm

Looks and sounds great! Pinned!

Bethany @ Athletic Avocado June 21, 2016 - 8:48 pm

These tart looks amazing! I’m wowed by the fact that its made with avocado! YUM!

Emily June 14, 2016 - 12:47 pm

Welcome back, Lu! So glad to see you posting again. This tart looks so wonderful- so rich, creamy, and luscious. And such a bonus to be sweetened with dates too. Your photos make me want to eat my screen. 🙂

Lu June 14, 2016 - 2:58 pm

Hi Emily! Thank you! Me too, I wish I had this to eat right now 😛 The hardest part is waiting for the avocados to ripen!


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