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Raw Chocolate Tart

A no-bake chocolate tart with a Brazil nut and walnut base, and an avocado chocolate filling. Brazil nuts are loaded with polyphenols and selenium for thyroid function and brain health. Avocados contain heart-healthy omega-3 fats.

From The Young Forever Cookbook

Ingredients

  • 1 cup raw Brazil nuts
  • 1 cup raw walnuts
  • 4 oz pitted Medjool dates
  • 4 oz dried figs
  • 0.25 cup unsweetened raw cacao powder
  • 2 tbsp coconut oil, melted
  • 2 medium ripe avocados
  • 0.5 cup maple syrup
  • 0.25 cup coconut oil, melted
  • 1 tbsp smooth almond butter
  • 0.5 tsp vanilla extract
  • 0.33 cup unsweetened raw cacao powder
  • 0.5 tsp ground cinnamon
  • Chocolate shavings

Instructions

  1. Prepare a 9-inch round tart tin with a removable base by lining with a piece of plastic wrap so it hangs over all sides by at least 1 inch.
  2. For the nut base: In a food processor, combine the Brazil nuts and walnuts and pulse a few times. Add the dates and figs and pulse again, until the mixture begins to come together. Add the cacao powder and coconut oil and pulse until well combined and the mixture sticks together when pressed between your fingers. Transfer the mixture to the prepared tart tin and press it onto the bottom and up the sides. Refrigerate for at least 30 minutes, until firm.
  3. For the filling: Wipe the food processor clean. Add the avocados, maple syrup, coconut oil, almond butter, vanilla, cacao powder, and cinnamon. Blitz until smooth and fluffy. Transfer the mixture to the prepared tart base and smooth it out with the back of a spoon. Chill until firm, about 2 hours.
  4. Remove the tart from the fridge 30 minutes prior to serving. Remove from the tin and garnish with chocolate shavings.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

  • Selenium
    From: Brazil Nuts
  • Polyphenols
    From: Brazil Nuts
  • Omega-3 fatty acids
    From: Walnuts
  • Ellagitannins
    From: Walnuts
  • Polyunsaturated fats
    From: Walnuts
  • Nicotinamide Mononucleotide
    From: Avocado
  • Lutein
    From: Avocado
  • Monounsaturated Fats
    From: Avocado

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

  • High cholesterol
    Reduces risk of · via Brazil Nuts
  • Alzheimer's disease
    Protects against · via Selenium
  • Androgenetic Alopecia
    Addresses · via Selenium
  • Cognitive decline
    Protects against · via Selenium
  • Cardiovascular Disease
    Protects against · via Selenium
  • Cancer
    Protects against · via Selenium
  • Aging
    Protects against · via Selenium
  • Age-Related Hearing Loss
    Protects against · via Polyphenols
  • Age-Related Artery Stiffness
    Improves · via Walnuts
  • Stroke
    Reduces risk of · via Walnuts
  • Heart disease
    Improves · via Walnuts
  • All-Cause Mortality
    Reduces risk of · via Walnuts
  • Telomere Shortening
    Protects against · via Omega-3 fatty acids
  • Bone mineral density loss
    Protects against · via Omega-3 fatty acids
  • Sarcopenia
    Protects against · via Omega-3 fatty acids
  • Osteoarthritis
    Protects against · via Omega-3 fatty acids
  • Age-Related Macular Degeneration
    Protects against · via Omega-3 fatty acids
  • Parkinson's disease
    Protects against · via Omega-3 fatty acids
  • Dementia
    Protects against · via Omega-3 fatty acids
  • Skin Aging
    Protects against · via Avocado
  • Insulin resistance
    Improves · via Nicotinamide Mononucleotide
  • Age-Related NAD+ Decline
    Protects against · via Nicotinamide Mononucleotide
  • Cataracts
    Reduces risk of · via Lutein

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