I cannot go on to write about the tastiness of these tartlets without first addressing the thing that’s foremost in my mind and heart.  I’m so grateful to you all for your comments via Facebook, Twitter and the blog in acknowledgement of the post about my Gram.  I’m so incredibly humbled by your generous responses, moved to tears by your kindness and willingness to share your own stories, filled to the brim with a feeling of connection to all of you and your stories, which is a savior during a time like this.  So, thank you all so much, my heart is full.  Wishing the same for you and yours.  xx- Sarah  {more after the jump}

And now I present the sweetest, easiest little treat to whip up when you’ve got a chocolate hankering, preferably to share!  Like most of the desserts I post, this is definitely a healthier version of a decadent treat, but make no mistake: it is still a treat that will hit that sweet tooth spot right on!  I hope you enjoy.



serves 6



1 cup macadamia nuts, more to garnish

1/2 cup hazelnuts

1/4 teaspoon sea salt

3/4 cup dried merjool dates

2 tablespoons water


4 medium, ripe avocados

5 tablespoons unsweetened cocoa powder

3 1/2 tablespoons raw honey (sub agave or maple syrup to make vegan)


– Preheat oven to 250 degrees (you have the option to eat these raw, but I preferred them with the dough *slightly* cooked, and they were much easier to remove from the tartlet pans that way as well.

– In a food processor fitted with an “S” blade, combine crust ingredients and pulse until “dough” forms a ball.  Add more water if necessary, the tiniest bit at a time.

– Remove dough ball and divide between (6) 4.75″ removable bottom tartlet pans.  Using your fingers, fill crevices of tartlet pans with dough and flatten into the pans to create the crust.  Place on a baking sheet.

– Bake crusts for 10-15 minutes, until starting to rise slightly.  Let cool and press crust back into place.

– While crust is baking, combine avocado and cocoa powder in a food processor fitted with an “S” blade.  Blend until smooth and creamy!  Add honey/sweetener  and adjust to preference.

– Spoon avocado filling into cooled tartlet crusts and refrigerate for 30 minutes before serving.  Garnish with chopped macadamia nuts and serve immediately!

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Reader Comments

  1. Rozzi|

    Hi Sarah, these look delicious. Do you think they would work just as well in one large tart? Also, do they keep ok for a day or two? Thanks!