Feeling the spring vibes around the world with this No-Bake Chocolate Tart made with La Tourangelle Avocado Oil. It’s rich and silky, topped with fresh berries, and very easy to make. The best part is that it’s free of gluten and refined sugar!
Feeling the spring vibes around the world with this No-Bake Chocolate Tart made with La Tourangelle Avocado Oil. It’s rich and silky, topped with fresh berries, and very easy to make. The best part is that it’s free of gluten and refined sugar!
Ingredients
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1/ 4 cup La Tourangelle Avocado Oil, plus more for pan
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1 cup rolled oats
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1 cup almonds
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15 Medjool dates, pitted
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2 tablespoons cacao powder
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6 ounces bittersweet chocolate, finely chopped
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6 ounces milk chocolate, finely chopped
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1 cup (240 ml) heavy whipping cream
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1 tablespoon La Tourangelle Avocado Oil
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Fresh berries, for serving
Crust:
Ganache Filling:
Directions
Lightly grease a 9-inch pan with a removable bottom with La Tourangelle Avocado Oil.
In a blender bowl, combine all of the ingredients for the crust and blend together until they are well blended. Place the mixture evenly into the prepared tart pan by pressing along the bottom and the sides. Place in the refrigerator while you prepare the filling at least for 1 hour.
In a medium bowl, place chopped bittersweet and milk chocolate. In a small saucepan, bring the heavy cream to a low boil over medium heat. Remove the cream from heat and pour it over the chocolate. Stir the mixture until melted and smooth. Pour the filling into the prepared crust and refrigerate for at least 4 hours or overnight.
Garnish with fresh berries, slice and enjoy!