Avocado and chocolate mousse tart
4 ripe avocados, stoned and peeled
6 tablespoons raw cacao powder
about 5 tablespoons raw honey
pinch of sea salt
squeeze of lemon
For the base
1 tablespoon cold-pressed canola oil
300g raw pecans
150g dates, stoned
Grease a 23cm tart tin with canola oil, cut a thin strip of baking parchment the height of the tin and line the sides.
Process the pecans and dates until they resemble fine, sticky breadcrumbs. Press mixture into the bottom of the tin so it’s compact.
Blend the avocado, cacao powder, honey, salt and lemon juice until very smooth. Check for taste – it may need more honey. Transfer into the tin and smooth down gently onto the base, working the mixture from the centre out, so you avoid pulling the parchment from the sides of the tin.
Freeze for 20-30 minutes, until set. Remove from the tin and pull off the parchment.
Recipe reproduced with kind permission from Raw is More by Eccie and Gina Newton, published by Kyle Books, $35.00, Photography by Issy Crocker