Ingredients (serves 4):

• 4 RIPE avocados
• 1 Cup cocoa powder
• 1 Cup confectionery sugar (may substitute with 1/2 Cup confectionery sugar, 1/2 Cup maple syrup)
• 1 Tablespoon vanilla extract

Crust:

• 1 Cup raw walnuts
• 1 Cup raw almonds
• 1 Cup raw, pitted medijool dates
• 1 orange, zested

Directions:

1. In your food processor add your walnuts, almonds, dates, and process until you can press the mix between your fingers and it sticks together.  Add the crust mix to the center of your individual spring form pans and place in freezer.
2. To make your rich and creamy chocolate mousse filling add your avocados to your food processor and process until smooth.  Add in your cocoa powder, confectionery sugar, and blend until everything is fully incorporated.  We’ll need a taster to check and see if any flavorings need adjusting ; adjust as necessary.
3. Pour your chocolate filling into your prepared crust and smooth over.  Wrap in saran wrap and refrigerate for at least 2 hours (to set) before serving.  When ready to serve, carefully remove your spring form pans. I had some leftover crust crumbles, so I sprinkled them atop my tarts.

4. Enjoy eating whole!