No feast is complete without dessert. This Chocolate Chilli Tart is vegan, gluten-free and no-bake, and very easy to make. Use Mayan Chilli Chocolate Spice to combine sweetness and spice into a decadent dish. While simple to put together, the Chocolate Chilli Tart is a sweet way to use chillies in your baking, and add a zinger of a finish to any Mexican fiesta.
Combine all of the base ingredients in a food processor. Blitz until the mixture is finely ground and begins sticking together. Press the mixture firmly into a greased 23cm tart case. Freeze for at least 2 hours.
While the base is freezing, make the tart filling. Scoop the flesh from the avocados and blend with the remaining ingredients in a food processor until the mixture is smooth and creamy.
Pour into the tart case and refrigerate for at least 3 hours or overnight.
Decorate with dark chocolate shavings, small red chillies and cocoa nibs. Sprinkle with cocoa powder.
Recipe Note
Leave the tart in fridge until serving. The tart will become very soft at room temperature. The tart can be frozen, but it’s best if you remove it from the freezer 20 minutes before serving.
