Description
Chocolate Irish Whiskey Tart is a vegan and gluten-free dessert that’s perfect for St. Patrick’s Day or any occasion that calls for a rich and decadent dessert. And the best part? You only need nine ingredients to whip up this boozy chocolate treat!
Ingredients
For the crust:
- 1 cup almond flour
- 3 tablespoons cocoa powder
- 3 tablespoons coconut sugar
- 1/4 cup virgin, cold pressed coconut oil, melted
For the chocolate filling:
- 2 large very ripe avocados
- 1/2 cup cocoa powder
- 6 tablespoons maple syrup
- 4 tablespoons Irish whiskey
For the whipped topping:
- 2 cans (400 ml) full fat coconut milk, refrigerated for at least 24 hours
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
Optional toppings:
- Shaved chocolate
- Cocoa powder
- Toasted coconut
Instructions
Prepare the crust:
- Pre-heat oven to 350F and grease a 14 x 4 inch rectangular tart pan.
- In a small bowl, sift together the almond flour, cocoa and coconut sugar. Add the melted coconut oil and stir until well combined. (The mixture will be wet).
- Press the mixture into the bottom of the prepared tart pan and bake for 8-10 minutes, or until the edges start to look crispy.
- Remove from oven and let cool completely on a wire rack.
Prepare the chocolate filling:
- In a large mixing bowl, add the avocados, cocoa, maple syrup and whiskey and beat with an electric mixer on low speed until the cocoa is combined and then increase to high speed until the avocado is well blended.
- Spread the chocolate filling onto the cooled crust.
Prepare the whipped topping:
- In a large mixing bowl, scoop out the solidified coconut milk. Add the maple syrup and vanilla.
- Using an electric mixer, beat on high until the milk is whipped and creamy.
- Spread the whipped topping over the chocolate filling. Top with shaved chocolate, cocoa powder or toasted coconut and place in the fridge for an hour or two to set up before serving.
Notes
- You can also use a blender or food processor to whip together the avocado chocolate filling. Just make sure whatever you use is powerful enough to whip together the ingredients into a smooth and creamy texture.
- In order to make the whipped topping, the coconut milk needs to be full fat and refrigerated for at least 24 hours in order for the milk to separate and solidify.
- If you don’t have a 14 x 4 inch rectangular tart pan, you can use an 8-inch tart pan.
- To keep this tart vegan and gluten-free, make sure the whiskey and vanilla extract you are using are vegan and gluten-free.
- Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.
