- 2 cups almond meal
- 1/2 cup raw cacao powder, plus 1/3 cup extra
- 1/2 cup melted coconut oil
- 2 avocados, flesh removed
- 1/3 cup maple syrup
- 1/2 tsp pure vanilla extract
- 3/4 cup coconut cream
- 125 g blueberries
Combine the almond meal, cacao powder and coconut oil in a bowl. Press the mixture firmly into the base and up the sides of a 3 cm deep, 20 cm wide fluted flan tin with a removable base. Chill for 1 hour or until set firm.
Place the avocado, maple syrup, vanilla, coconut cream and extra cacao in a food processor. Process until very smooth and light. Spoon the mousse into the chilled tart case and level the surface, then chill for 30 minutes.
Carefully transfer the tart from the tin to a serving plate. Top with the blueberries and serve.