Don’t want to splurge on hazelnuts? This is just as delicious with pecans in place of hazelnuts! Want to skip the simple homemade nut butter? Why not try peanut butter, almond butter, cashew butter, you get where I’m going with this! 🙂

Ingredients (makes 1 9-inch tart or 12 individual tarts):

• Crust:

  • 2 Cups raw pecans OR 1 Cup raw pecans + 1 Cup raw hazelnuts
  • 1 Cup Medjool dates

• Tart Filling:

  • 4 RIPE avocados
  • 1 Cups cacao or cocoa powder
  • 1 Cups confectionery sugar
  • 1/2 Cup hazelnut butter
    • 1 Cup raw hazelnuts, processed in your high-speed blender or food processor for around 12 minutes.  Please note you will need to stop and scrape down the sides periodically to ensure everything is blended!
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

Directions:

1. In your food processor add your pecans (and hazelnuts, if using), dates, and process until you can press the mix between your fingers and it sticks together.  Add the pecan date mix to the center of a greased tart pan and spread out & up the sides, firmly pressing down.
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, hazelnut butter, vanilla extract, sea salt, and blend until everything is fully incorporated. We’ll need a taster to check and see if any flavorings need adjusting 😉 ; adjust as necessary.  Carefully spoon or pipe your filling into your prepared crust.  Wrap in saran wrap and refrigerate for at least 1 hour (to set) before serving.   Sprinkle with chopped hazelnuts, if desired.

3. Enjoy eating whole!