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Chocolate‑Avocado Macadamia Tart

6 slices · 3.1 g net carbs

3.1g Net carbs 31.1g Fat 3.4g Protein 301.1 kcal
Chocolate‑Avocado Macadamia Tart

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

6 slices  ·  prep 25 min  ·  cook 14 min  ·  total 39 min  ·  difficulty medium

Toasted-and-baked nut crust is formed from macadamia nuts and a touch of cocoa powder, baked until it sets and holds when pressed. A blended chocolate-avocado filling uses avocado, coconut cream and cocoa powder emulsified and lightly thickened with xanthan gum. The filling is chilled so it firms enough to slice cleanly, and a small portion of coconut cream is whipped into dollops for garnish. Toasting the macadamia oils and cooling the tart concentrates flavor while the avocado keeps the texture silk-smooth.

Ingredients

  • macadamia nuts
    120 g
  • cocoa powderCocoa powder, Not reconstituted
    12 g
  • coconut oil
    20 g
  • monk fruit sweetenerMonk fruit
    30 g
  • avocadoAvocado, Raw
    150 g
  • coconut creamCoconut cream, Nuts, raw (liquid expressed from grated meat)
    150 g
  • xanthan gumXanthan gum powder
    1 g
  • cinnamonSpices, Cinnamon, ground
    1 g

Equipment

  • food processor
  • stand blender
  • 8-inch tart pan
  • oven

Method

  1. Preheat the oven to 320°F. Line the base of an 8-inch tart pan with parchment if available.
  2. Make the crust: reserve 6 g cocoa powder and 8 g monk fruit sweetener for the crust. Pulse macadamia nuts, reserved 6 g cocoa powder, reserved 8 g monk fruit sweetener and cinnamon in a food processor until very fine crumbs form, about 20 to 30 seconds. Melt coconut oil and add it to the nut crumbs, pulsing until the mixture holds together when pressed between fingers.
  3. Press the crumb mixture evenly into the tart pan, forming a compact base and up the edges if desired. Bake at 320°F for 12 to 14 minutes until fragrant and the surface appears set. Remove from the oven and cool on a rack for 15 minutes, then leave at room temperature while you make the filling.
  4. Prepare the filling liquid: separate 30 g of the coconut cream and chill it in the refrigerator for garnish. Warm the remaining 120 g coconut cream in a small saucepan over low heat until steaming but not boiling, about 2 to 3 minutes.
  5. Dissolve and thicken: whisk the remaining 6 g cocoa powder and remaining 20 g monk fruit sweetener into the warm coconut cream until smooth. Sprinkle the xanthan gum evenly over the warm liquid and whisk vigorously for 20 to 30 seconds to hydrate; remove from heat.
  6. Blend the filling: in a stand blender combine the avocado, the warm cocoa-coconut mixture, and blend on high until completely smooth and silk-like, about 60 to 90 seconds. If the mixture seems too loose, pulse an extra 5 to 10 seconds to engage the xanthan; the xanthan will thicken as it cools.
  7. Assemble and chill: pour the filling into the cooled crust and smooth the surface with an offset spatula. Refrigerate the tart for at least 120 minutes until the filling firms enough to slice cleanly.
  8. Finish and serve: chill the reserved 30 g coconut cream until cold, then whip it by hand or with a whisk until it holds soft peaks; sweeten with the remaining 2 g monk fruit sweetener if desired (from the total listed). Pipe or dollop the whipped coconut cream onto slices and serve chilled.
Preheat the oven to 320°F. Line the base of an 8-inch tart pan with parchment if available.

Tips

Pro tip

  • If the crust seems too crumbly after baking, press it firmly into the pan while still warm and bake 3 more minutes to help it bind.
  • Warm a portion of the coconut cream before adding xanthan gum to prevent lumps and to help the gum hydrate evenly.
  • For a glossier filling, blend on high speed for 60 to 90 seconds until completely smooth.

Frequently asked questions

Can I use pecans instead of macadamia nuts for the crust?
Yes, pecans can replace macadamia nuts. Pecans toast and bind similarly but will give a slightly different, more buttery flavor and a marginally different carbohydrate profile, so expect a softer texture and a nuttier taste.
Can I use unsweetened chocolate instead of cocoa powder in the filling?
You can, but it changes texture and sweetness needs. Unsweetened chocolate requires melting and adds cocoa butter fat, which will firm the filling more; reduce added coconut oil slightly and dissolve the melted chocolate into the warm coconut cream before blending.
Why is my filling grainy after chilling?
Graininess usually comes from under-blended avocado or undissolved cocoa/xanthan. Rewarm the filling gently, reblend on high until smooth, then chill again; ensure xanthan is dispersed into warm liquid before adding avocado.
Why does the crust fall apart when sliced?
A crumbly crust means it needs more binder or was not pressed firmly. Press the crumb mixture tightly into the pan, use the full measured coconut oil so crumbs bind, and bake until the edges are fragrant and set; pressing while still warm helps it cohere.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per slice

Primary macros

3.1g Net carbs 8% 83% 9%
Net carbs Fat Protein
3.1 gNet carbs
3.4 gProtein
31.1 gFat
4.8 gFiber
301.1Calories

80.7 g per slice

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Published 19 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.