River Cottage

Raw food expert Laura Coxeter showed Hugh how to make a sumptuous chocolate tart with wholesome raw ingredients

Serves 6

For the base

• 300g pecans or almonds
• 1 tsp pink Himalayan salt, or any other good-quality salt
• 200g medjool dates

For the filling

• 4 medium sized ripe avocados
• 150g virgin coconut oil
• 2 vanilla pods, seeds only
• 200g raw cacao powder
• Pinch of salt
• 300g coconut blossom sugar or agave nectar to taste

1. In a food processor, blend the pecans or almonds (if possible, soak them for around 6 hours and then dehydrate them first. The soaking releases the enzyme inhibitors and makes them easier to digest.) Add the salt and medjool dates and blend until you have a ‘dough’, or until the mix forms a ball.

2. Press this mixture into the bottom of a mould. Cover in cling film and leave to harden in the freezer until you are ready to pour on the filling. I like to use a silicone mould. They are freezer safe and easy to get the tart out once it has set.

3. For the filling, blend everything together until smooth, then pour onto the base.

4. Set in the freezer for 1 hour, then it should be firm enough to slice up. Top with fresh berries, edible flowers, a dusting of cacao powder- whatever takes your fancy and looks pretty!