{"id":709,"date":"2020-08-31T21:49:40","date_gmt":"2020-08-31T21:49:40","guid":{"rendered":"https:\/\/tatyanafigueiredo.com\/tatytable\/?p=709"},"modified":"2020-08-31T21:49:41","modified_gmt":"2020-08-31T21:49:41","slug":"raw-vegan-avocado-chocolate-tart","status":"publish","type":"post","link":"https:\/\/tatyanafigueiredo.com\/tatytable\/2020\/08\/31\/raw-vegan-avocado-chocolate-tart\/","title":{"rendered":"Raw & Vegan Avocado Chocolate Tart"},"content":{"rendered":"\n
\"\"<\/figure><\/div>\n\n\n\n

<\/p>\n\n\n\n

Vegan Avocado Chocolate Tart! You can make it as nut-free and also gluten-free! \ud83e\udd51\ud83c\udf6b\ud83e\udd6e\ud83d\ude0b<\/p>\n\n\n\n

This was one of the treats from my vegan pool party last year. I made them in small sizes so everyone could taste it and they were easy to grab it! <\/p>\n\n\n\n

\ud83c\udf6bBase\/Crust:<\/strong>
\ud83c\udf6b1 1\/3 cup almond meal or leftover granola! (I used my homemade gluten-free granola and it came out great);
\ud83c\udf6b1\/2 cup shredded coconut \ud83e\udd65;
\ud83c\udf6b1\/3 cup cacao powder;
\ud83c\udf6bAround 10 Dates, pitted;
\ud83c\udf6b2 Tbsp coconut oil;
\ud83c\udf6bA bit water as needed;<\/p>\n\n\n\n

\ud83e\udd51Filling:<\/strong>
\ud83e\udd513 ripe avocados;
\ud83e\udd51Liquid of Aquafaba of 3 cans – around 1 1\/2 cup (whipped until very fluffy);
\ud83e\udd511\/2 cup 100% cacao chocolate or vegan dark chocolate melted;
\ud83e\udd511 cup dates ;
\ud83e\udd511\/4 cup tahini;
\ud83e\udd511 Tbsp cacao powder;
\ud83e\udd511 tsp vanilla extract;
\ud83e\udd511\/4 tsp pink sea salt;<\/p>\n\n\n\n

\ud83e\udd6eStart blending all the base ingredients until a dough forms. Add a bit water if needed.
\ud83e\udd6ePour into a tart pan and freeze.
\ud83e\udd6eBlend all the filling ingredients until very smooth.
\ud83e\udd6ePour on top of your base and leave in the freezer to set for a couple hours.
\ud83e\udd6eWhen it\u2019s ready you can serve or transfer to the refrigerator until ready to eat.<\/p>\n\n\n\n

When I did it for my party, I left it all day out of the refrigerator and they were still very good. They were soft but they won\u2019t melt! \ud83d\ude09\ud83d\udc4c\ud83c\udffc<\/p>\n\n\n\n

  • \"\"<\/figure><\/li>
  • \"\"<\/figure><\/li>
  • \"\"<\/figure><\/li><\/ul><\/figure>\n\n\n\n

    \ud83c\udde7\ud83c\uddf7 Tradu\u00e7\u00e3o:<\/p>\n\n\n\n

    Torta de Chocolate Vegana com Abacate! Voc\u00ea pode torn\u00e1-la sem nozes e tamb\u00e9m sem gl\u00faten! \ud83e\udd51\ud83c\udf6b\ud83e\udd6e\ud83d\ude0b<\/p>\n\n\n\n

    Este foi um dos mimos da minha festa vegana na piscina no ano passado. Eu as fiz em tamanhos pequenos para que todos pudessem provar e eram f\u00e1ceis de pegar!<\/p>\n\n\n\n

    \ud83c\udf6bBase\/Crosta:<\/strong>
    \ud83c\udf6b 1 1\/3 x\u00edcara de farinha de am\u00eandoas ou sobras de granola! (Usei minha granola sem gl\u00faten caseira e ficou \u00f3tima);
    \ud83c\udf6b 1\/2 x\u00edcara de coco ralado \ud83e\udd65;
    \ud83c\udf6b 1\/3 x\u00edcara de cacau em p\u00f3;
    \ud83c\udf6b Cerca de 10 t\u00e2maras secas, sem caro\u00e7o;
    \ud83c\udf6b 2 colheres de sopa de \u00f3leo de coco;
    \ud83c\udf6b Um pouco de \u00e1gua conforme necess\u00e1rio;<\/p>\n\n\n\n

    \ud83e\udd51 Recheio:<\/strong>
    \ud83e\udd51 3 abacates (pequenos) maduros;
    \ud83e\udd51 L\u00edquido de Aquafaba de 3 latas – cerca de 1 1\/2 x\u00edcara (batido at\u00e9 ficar bem fofo);
    \ud83e\udd51 1\/2 x\u00edcara de chocolate 100% cacau ou chocolate amargo vegan derretido;
    \ud83e\udd51 1 x\u00edcara de t\u00e2maras;
    \ud83e\udd51 1\/4 x\u00edcara de tahine;
    \ud83e\udd51 1 colher de sopa de cacau em p\u00f3;
    \ud83e\udd51 1 colher de ch\u00e1 de extrato de baunilha;
    \ud83e\udd51 1\/4 colher de ch\u00e1 de sal marinho rosa;<\/p>\n\n\n\n

    \ud83e\udd6e Comece misturando todos os ingredientes b\u00e1sicos at\u00e9 formar uma massa. Adicione um pouco de \u00e1gua, se necess\u00e1rio.
    \ud83e\udd6e Despeje em uma assadeira e leve ao congelamento.
    \ud83e\udd6e Bata todos os ingredientes do recheio at\u00e9 ficar bem homog\u00eaneo.
    \ud83e\udd6e Despeje sobre a base e deixe no freezer por algumas horas.
    \ud83e\udd6e Quando estiver pronto, voc\u00ea pode servir ou transferir para a geladeira at\u00e9 a hora de comer.<\/p>\n\n\n\n

    Quando fiz para a minha festa, deixei o dia todo fora da geladeira e ainda estavam muito bons. Eles ficam macios, mas n\u00e3o v\u00e3o derreter! \ud83d\ude09\ud83d\udc4c\ud83c\udffc<\/p>\n\n\n\n

    • \"\"<\/figure><\/li>
    • \"\"<\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"

      Vegan Avocado Chocolate Tart! You can make it as nut-free and also gluten-free! \ud83e\udd51\ud83c\udf6b\ud83e\udd6e\ud83d\ude0b This was one of the treats from my vegan pool party last year. I made them in small sizes so everyone could taste it and they were easy to grab it! \ud83c\udf6bBase\/Crust:\ud83c\udf6b1 1\/3 cup almond meal or leftover granola! (I used my homemade gluten-free granola and it came out great);\ud83c\udf6b1\/2 cup shredded coconut \ud83e\udd65;\ud83c\udf6b1\/3 cup cacao powder;\ud83c\udf6bAround 10 Dates, pitted;\ud83c\udf6b2 Tbsp coconut oil;\ud83c\udf6bA bit water as needed; \ud83e\udd51Filling:\ud83e\udd513 ripe avocados;\ud83e\udd51Liquid of Aquafaba of 3 cans – around 1 1\/2 cup (whipped until very fluffy);\ud83e\udd511\/2 cup 100% cacao chocolate or vegan dark chocolate melted;\ud83e\udd511 cup dates ;\ud83e\udd511\/4 cup tahini;\ud83e\udd511 Tbsp cacao powder;\ud83e\udd511 tsp vanilla extract;\ud83e\udd511\/4 tsp pink sea salt; \ud83e\udd6eStart blending all the base ingredients until a dough forms. Add a bit water if needed.\ud83e\udd6ePour into a tart pan and freeze.\ud83e\udd6eBlend all the filling ingredients until very smooth.\ud83e\udd6ePour on top of your base and leave in the freezer to set for a couple hours.\ud83e\udd6eWhen it\u2019s ready you can serve or transfer to the refrigerator until ready to eat. When I did it for my party, I left it all day out of the refrigerator and they were still very good. They were soft but they won\u2019t melt! \ud83d\ude09\ud83d\udc4c\ud83c\udffc \ud83c\udde7\ud83c\uddf7 Tradu\u00e7\u00e3o: Torta de Chocolate Vegana com Abacate! Voc\u00ea pode torn\u00e1-la sem nozes e tamb\u00e9m sem gl\u00faten! \ud83e\udd51\ud83c\udf6b\ud83e\udd6e\ud83d\ude0b Este foi um dos mimos da minha festa vegana na piscina no ano passado. Eu as fiz em tamanhos pequenos para que todos pudessem provar e eram f\u00e1ceis de pegar! \ud83c\udf6bBase\/Crosta:\ud83c\udf6b 1 1\/3 x\u00edcara de farinha de am\u00eandoas ou sobras de granola! (Usei minha granola sem gl\u00faten caseira e ficou \u00f3tima);\ud83c\udf6b 1\/2 x\u00edcara de coco ralado \ud83e\udd65;\ud83c\udf6b 1\/3 x\u00edcara de cacau em p\u00f3;\ud83c\udf6b Cerca de 10 t\u00e2maras secas, sem caro\u00e7o;\ud83c\udf6b 2 colheres de sopa de \u00f3leo de coco;\ud83c\udf6b Um pouco de \u00e1gua conforme necess\u00e1rio; \ud83e\udd51 Recheio:\ud83e\udd51 3 abacates (pequenos) maduros;\ud83e\udd51 L\u00edquido de Aquafaba de 3 latas – cerca de 1 1\/2 x\u00edcara (batido at\u00e9 ficar bem fofo);\ud83e\udd51 1\/2 x\u00edcara de chocolate 100% cacau ou chocolate amargo vegan derretido;\ud83e\udd51 1 x\u00edcara de t\u00e2maras;\ud83e\udd51 1\/4 x\u00edcara de tahine;\ud83e\udd51 1 colher de sopa de cacau em p\u00f3;\ud83e\udd51 1 colher de ch\u00e1 de extrato de baunilha;\ud83e\udd51 1\/4 colher de ch\u00e1 de sal marinho rosa; \ud83e\udd6e Comece misturando todos os ingredientes b\u00e1sicos at\u00e9 formar uma massa. Adicione um pouco de \u00e1gua, se necess\u00e1rio.\ud83e\udd6e Despeje em uma assadeira e leve ao congelamento.\ud83e\udd6e Bata todos os ingredientes do recheio at\u00e9 ficar bem homog\u00eaneo.\ud83e\udd6e Despeje sobre a base e deixe no freezer por algumas horas.\ud83e\udd6e Quando estiver pronto, voc\u00ea pode servir ou transferir para a geladeira at\u00e9 a hora de comer. Quando fiz para a minha festa, deixei o dia todo fora da geladeira e ainda estavam muito bons. Eles ficam macios, mas n\u00e3o v\u00e3o derreter! \ud83d\ude09\ud83d\udc4c\ud83c\udffc<\/p>\n","protected":false},"author":2,"featured_media":713,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[],"class_list":["post-709","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts\/709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/comments?post=709"}],"version-history":[{"count":1,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts\/709\/revisions"}],"predecessor-version":[{"id":714,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts\/709\/revisions\/714"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/media\/713"}],"wp:attachment":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/media?parent=709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/categories?post=709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/tags?post=709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}