Not sure why this tart didn't receive many likes or generate much interest when posted it on Instagram because it tastes wonderful! The tart crust is the perfect texture with just the right amount of sweetness, and the rich creamy avocado based filling tastes so decadent and delicious. 

It holds together extremely well and is one of my most successful tarts I would think! This is why I'd never indulge in an unhealthy chocolate tart, you can just make a healthy one yourself. The nutritional information for this is really good too! I thought it would be high calorie because of the avocado but it's actually very reasonable. 

For those who are interested:

1 slice is approximately 143 calories, 7g fat, 19g carbs, 2g protein, 3g fibre, 3 MG SODIUM, and (because it's vegan) 0 CHOLESTEROL! 

Yum. Had another slice this morning. 

Half-baked Chocolate Pear Tart

Vegan, Dairy Free

Yields 1 6-inch tart

1/3 cup spelt flour

1/4 cup oats

1 tbsp maple syrup

1 tbsp and 1 tsp coconut oil

1/4 tsp butter extract 

2 tbsp water

125g avocado

2 tbsp cocoa powder

2 tbsp maple syrup

1/4 tsp vanilla extract 

6 pear slices

Squeeze of lemon juice

Step one: Blend the oats in to a flour. Mix with the spelt flour. Add in maple syrup, coconut oil, butter extract and water. Mix together to form a dough. 

Step two: Preheat oven to 180C. Transfer dough into a greased tart pan. Use damp fingers to press the dough evenly into the pan. Bake 20min and cool. 

Step three: Blend the filling ingredients together. I blended the avocado first, until it was quite smooth, and then mixed in the other ingredients, this way was easier for me. 

Step four: Fill your cooled tart crust with avocado chocolate filling. Toss the pear slices in lemon juice to keep them from oxidizing and turning brown and ugly :-( Lay pear slices on the chocolate filling and set in the fridge for 10 minutes before serving chilled.