Ingredients
- <ul> <li>serves 8Base10 prunes (stoned)</li> <li>150g pecans</li> <li>125g oatcakes</li> <li> 40ml maple or agave syrup</li> <li>2 tbsp olive oil</li> <li>3 tbsp cocoa powder</li> <li>Filling200g pitted dates</li> <li>Good pinch bicarbonate of soda</li> <li>4 ripe avocadoes</li> <li>4-6 tbsp agave syrup or maple syrup</li> <li>4-6 tbsp cocoa powder</li> <li>1 good tbsp tahini</li> <li>2 tsp vanilla extract</li> <li>Pinch salt</li> <li>Extra dark chocolate to grate on top and some raspberries to serve</li> </ul>
You will need a 26cm tart tin with removable base. For the tart base, put the ingredients in a food processor, put this on pulse mode and mix until you have a sandy, crumb-like base. Press into the tin and spread evenly, then chill it.
Put the dates in a small saucepan and add just enough water to cover them. Heat gently. Add the bicarbonate of soda and bring to the boil and simmer gently for a few minutes until the dates go very mushy (the bicarb helps them break down) and it has turned into a sloppy paste and reasonably dry, as opposed to fibrous dates swimming in water. Allow this to cool while you get the rest of the filling sorted.
Put the avocadoes, most of the syrup and cocoa powder and all of the tahini into the mixer, along with the vanilla extract and salt. Add the dates and blitz until smooth and glossy.
Taste and add more cocoa powder and syrup to taste. Then spread onto the base and chill until ready to serve.
Food cooked and styled by Domini Kemp and Gillian Fallon.
