Avocado Chocolate Tart with Candied Mint Leaves
Rich, creamy, and dairy-free decadence straight from the garden. If you’ve ever wondered what to do with an abundance of ripe avocados, this Avocado Chocolate Tart is the answer. It’s rich, silky, and deeply chocolatey—yet made with simple, wholesome ingredients. Best of all, it’s quick to prepare, doesn’t require any complicated steps, and feels like something straight out of a fancy café.
This is one of my go-to dessert creations whenever avocados are in season. The creamy avocado filling pairs beautifully with a nutty, chocolate-infused base, while the candied mint leaves and fresh strawberries add balance, brightness, and a little garden-to-plate magic.
Whether you’re looking for a showstopper dessert for guests or just want something rich and indulgent for yourself, this tart is a winner.
Why Avocados Make the Perfect Dessert
What makes this tart extra special is the use of avocados, not just as a healthy substitute, but as a creamy, indulgent base that rivals any traditional custard or ganache. Avocados are packed with healthy fats, fiber, and essential nutrients. The natural creaminess of ripe avocados blends beautifully with dark chocolate, creating a smooth, luscious texture without the need for cream or butter. It’s a great way to sneak more whole foods into your diet while still treating yourself. Plus, using seasonal produce like homegrown avocados makes this dessert even more rewarding, connecting what’s on your plate to what’s growing in your garden.
Avocado Chocolate Tart with Candied Mint Leaves
Ingredients
Chocolate base
- 2 1/2 cups (225g) walnuts (or any nut/seed)
- 1 1/2 cups pitted dates soaked*
- Pinch salt
- 3 TBSP Cocoa powder
Filling
- 3 ripe Avocados
- 4 tsp maple syrup or brown sugar
- 120grams dark melting chocolate
- pinch salt
- 1/4 cup oat milk (or milk of choice)
- Optional strawberries to garnish
Candied Mint Leaves
- 10 + Mint leaves
- 1 Egg White or Aquafaba (chickpea water)
- Caster sugar to sprinkle
Instructions
- MINT LEAVES - Prepare the candied mint leaves ahead of baking for at least 6 hours (ideally the night before).
- Whisk egg white until frothy.
- Prepare a tray with baking paper. Lightly coat the mint leaves in egg white by dipping them in and wiping off excess on the edge of the bowl.
- Sprinkle both sides with sugar and place on the baking paper tray.
- Allow to rest at room temperature for 6 hours + or overnight. I stored them in my dehydrator (switched off) to keep any bugs off. Store in an airtight container and use within a day or two.
- BASE: Soak the dates in a bowl with hot water for 1 hour prior to starting.
- Blitz the nuts in a food processor or similar until a fine crumble.
- Add in drained dates, salt, and cocoa, and blitz to combine. The mix should be moist enough to hold shape in your hands and not fall apart.
- Press base mix into a greased 25cm tart pan.
- Bake at 160 degrees for 15 minutes or until edges start to brown.
- Remove and allow to cool. Remove from the tray when half cooled and place on the serving dish.
- FILLING - Scoop avocado flesh out into a mixer and add the maple syrup, salt, and milk. Blitz to combine and there are no chunks of avocado left.
- Melt chocolate over a double boiler (place a saucepan of water on the stove and add the chocolate to a second pot sitting on top).
- Pour melted chocolate into the avocado mix and continue to mix until combined.
- Spread filling into the cooled base and top with fresh strawberries, candied mint leaves, and edible flowers.
Finishing Touches
Top your avocado chocolate tart with sliced fresh strawberries, candied mint leaves, and a few edible flowers if you have them. The combination of textures and colours not only makes this tart visually stunning, but also elevates the flavours to something truly special.
Celebration of Seasonal Abundance
This avocado chocolate tart is a celebration of seasonal abundance and simple ingredients. It’s a beautiful example of how your garden can inspire decadent, nutritious treats that impress without fuss. Whether you’re growing avocados or simply want to try a plant-powered dessert, give this recipe a go.
Happy Gardening,
Holly 🌿
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