Avocado Chocolate Tart with Candied Mint Leaves

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

Avocado Chocolate Tart with Candied Mint Leaves

Prep Time: 6 hours
Cook Time: 15 minutes
Additional Time: 45 minutes
Total Time: 6 hours

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

  1. MINT LEAVES - Prepare the candied mint leaves ahead of baking for at least 6 hours (ideally the night before).
  2. Whisk egg white until frothy.
  3. 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.
  4. Sprinkle both sides with sugar and place on the baking paper tray.
  5. 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.
  6. BASE: Soak the dates in a bowl with hot water for 1 hour prior to starting.
  7. Blitz the nuts in a food processor or similar until a fine crumble.
  8. 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.
  9. Press base mix into a greased 25cm tart pan.
  10. Bake at 160 degrees for 15 minutes or until edges start to brown.
  11. Remove and allow to cool. Remove from the tray when half cooled and place on the serving dish.
  12. 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.
  13. 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).
  14. Pour melted chocolate into the avocado mix and continue to mix until combined.
  15. 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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More Avocado Posts

Coconut and Lemon Verbena Loaf with Passionfruit

Coconut and Lemon Verbena Loaf with Passionfruit

This coconut and lemon verbena loaf is so easy to make. Whip up a loaf or two for a Sunday Afternoon tea and sit back and enjoy your garden. Crunchy and chewy on the outside and soft in the middle. Lemon Verbena has a fragrant lemony flavour and pairs deliciously well with coconut and passionfruit.

coconut and lemon verbena loaf

Coconut and Lemon Verbena Loaf with Passionfruit

Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 50 minutes

This is the perfect loaf to spend Sunday afternoon in the garden.

Ingredients

  • 1 cup desicated coconut
  • 1.5 cups self raising flour
  • 1 cup milk
  • 1/4 cup raw Sugar
  • 2 TBSP Honey
  • 1 tsp vanilla essence
  • 2 TBSP chopped fresh Lemon Verbena leaves

Icing

  • 1 cup icing sugar
  • 2 TBSP Passionfruit pulp
  • 1 tsp lemon juice

Instructions

  • Preheat oven. to 180 degrees Celsius.
  • Add all ingredients to a mixing bowl and mix until just combined (as little as possible).
  • Add mix to a greased loaf tin.
  • Bake for 25 minutes or until a skewer comes out clean.
  • Allow to cool.
  • Mix icing ingredients and drizzle over. Or serve by itself with butter.
  • For a low-sugar option, skip the icing and serve with fresh passionfruit and greek yogurt.

Botanical Shortbread

Botanical Shortbread

Beautiful and delicious floral shortbread with subtle flavours of orange and thyme. This basic shortbread recipe can easily be adjusted to add seasonal edible flowers and herbs from the garden. The perfect treat to impress your guests and enjoy with tea or coffee in the garden.

botanical shortbread

Botanical Shortbread

Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 40 minutes

Fresh, subtle flavours infused in soft melting biscuits. These botanical shortbread biscuits can be made using seasonal edible flowers and herbs.

Ingredients

  • 250gram butter
  • 1 cup icing sugar
  • 3 cups flour
  • 2 tbsp orange juice
  • 2 tbsp ( 1 orange) zest
  • 1 tsp chopped fresh thyme
  • 1 /2 cup edible flowers

Instructions

  1. Beat sugar and butter until very pale yellow/white and creamy.
  2. Grate the zest of one large orange and add to the mix along with 2 TBSP of juice.
  3. Mix through the flour to make a soft dough.
  4. Wrap or cover the bowl and refrigerate for at least 1 hour.
  5. Preheat the oven to 140 degrees. Lightly dust a baking tray with flour.
  6. Remove the dough and lightly knead to bring it together.
  7. Roll out the dough on a lightly floured surface to approx 1 cm thick (easier to manage using 1/2 the dough at a time)
  8. Sprinkle over edible flower petals and fresh thyme leaves (removed from the stalk).
  9. Gentle roll over the flowers. Some may not stick so just lightly press into place. Cut out shapes using a cookie cutter and place on to the baking tray.
  10. Merge the leftover edges and re-roll out and continue to cut shapes. The second roll will incorporate the flowers into the dough so you may want to add extras on top.
  11. Bake for 15-20mins or until very slightly starting to go golden. You want to keep them pale so they don't become too dry and crumbly. Remove and allow to cool on a wire wrack.

Notes

Edible flowers I used: Pineapple Sage (red flowers), Calendula, Rose, Sweet Violet, and Nasturtium.

Use seasonal edible flowers and herbs: other options to try are Lemon and Lavender, Lemon and Rosemary, or Mint.

Check out the edible flower list for options.

Botanical Shortbread

Beautiful and delicious floral shortbread with subtle flavours of orange and thyme….