Ingredients

for the base:

• 150 g toasted pecans (toast in the oven at 180 C for 4-6 min, until fragrant)
• 140 g pitted medjool dates (or a soft and jammy variety)
• 125 g oat cakes (roughly broken into quarters, look for gluten-free varieties if required)
• 1 tsp vanilla extract
• 50 g maple syrup
• 24 g melted coconut oil
• 30 g cocoa powder
• 1 pinch pink Himalayan salt

for the topping:

• 170 g maple syrup
• 60 g melted coconut oil
• 100 g dark chocolate (70% minimum)
• 40 g cocoa powder
• 2 tsp vanilla extract
• 3 ripe avocados (as sizes vary, if they are large avocados you may need less – you can always add more!)
• ½ tsp salt

Here’s how you make it

1. Slowly melt the chocolate in a bowl above boiling water on a low heat.
2. Mix all the ingredients for the base in a food processor until they are crumbly but they stick together.
3. Press them down in an 8 inch / 20 cm springform cake tin. Put it in the freezer while you make the filling. You can make the base in advance.
4. Put all of the ingredients for the topping in a high-speed blender in the order of the ingredients list above.
5. Blend until smooth. You may need to stop, stir and scrape down the sides.
6. If it tastes too savoury at this point, add more maple syrup.
7. Take the pecan base out of the freezer and pour the topping mixture onto the base and smooth out the top. Place the tart  in the fridge and allow it to set (minimum of 2 hours).
8. Before serving, grate some dark chocolate and roughly chop a few pecans to sprinkle over the tart.
9. Share and enjoy!