We are well into January and not only am I going crazy with my over-booked schedule, I'm starting to resent the -3 degree weather. However, it does give me a good excuse to turn on the oven and start whipping up whatever recipes my Pinterest home feed decides to show me!

This weekend was also my moms 50th birthday! So, I decided to make one of her favorites: creme brulee. It ended up not being baked long enough, (but thank god for microwaves!) In the end I got it to be completely cooked and very good, even if the consistency was a bit off from going to the oven to the refrigerator to the microwave to the freezer!

I'm currently eating the other thing I made this weekend, and it turned out amazing! I adapted the original recipe to include more of the staple ingredients regularly found in kitchens to save you all a trip to a specialty supermarket.



The idea of avocados and chocolate was not one I had heard of before, but I'm all up for trying new things so I decided to put it to the test! I'm super pleased with the results and its super simple to make!


 

Chocolate Avocado Mousse Tart

Adapted from: Le Passe Vite
Makes one 9 inch tart


For the Crust:
175 g grated sweetened coconut
250 g roasted salted cashews
1 1/2 Tbsp coconut oil
1 1/2 Tbsp cacao powder
1 1/2 Tbsp sugar
1/2 tsp cinnamon
1 Tbsp cold water

Preheat the oven to 350 degrees F, and grease a 9 inch round tart pan. Place the grated coconut and cashews in a food processor and grind into a coarse flour.
Add cacao, cinnamon and salt and pulse to combine. Scrape the bowl before adding the coconut oil, sugar, and water, and pulse to combine. Press the dough into the bottom of then pan as evenly as possible. Place in the refrigerator for 10 minutes. Bake for 10 to 15 minutes until golden.
Let cool completely before filling with mousse.

For the Mousse:
2 medium avocados
4 tsp cacao powder
75g semisweet chocolate, melted
1 Tbsp sugar
1/8 tsp ground cardamom
1/2 tsp vanilla paste, or extract
1 pinch of sea salt
Cut the avocados in half, and remove the pulp with a spoon. Place all ingredients in a food processor and mix until a smooth cream.

For Assembly:
slightly toasted pistachios
sweetened shredded coconut

Fill the tart with mousse, even with a spatula, and sprinkle with pistachios and coconut.
The tart should be eaten the day it was made. Keep in refrigerator until ready to serve.



Until next week!



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