Chocolate Avocado Tart
[Vegan, Gluten-Free]

To Make the Base:

1. Soak dates and cashews in enough warm water to just cover for about 30 minutes to 1 hour. Line a round 7 or 8-inch tart pan with non-stick baking paper or a silicone baking sheet.
2. Add all ingredients to a high-speed blender or food processor and blend until it starts to turn into dough.
3. Turn out into the pan and spread evenly to cover the bottom then level it out with the back of a dessert spoon pushing some up the sides.
4. Place into the refrigerator while you prepare the filling.

To Make the Filling:

1. Remove the dates and cashews from the water making sure to reserve the water in case it’s needed.
2. Add all ingredients, except the cacao powder and mesquite to a high-speed blender or food processor then blend until completely smooth and creamy, you many need to add some of the date/cashew water to get it moving. Don’t add too much or it will be too runny.
3. Once you have it as smooth as possible, add the mesquite and cacao powder then blend through until fully incorporated.
4. Taste test for sweetness and add more if needed.
5. Spoon the mixture into the base and spread out.
6. Serve immediately for a warm and decadent dessert or place into the refrigerator to serve cool before serving.