Uncle Howard's Chocolate Ganache Tart

7-9” tart pan with a removable bottom, lined with a circle of parchment paper.  The width of the pan will determine the thickness of the tart.  Straight sides work better than fluted.



8 oz. pecans, walnuts or almonds

6 oz. pitted dates

1/8 teaspoon sea salt (more or less to taste.)


3 ripened avocados – peeled and cubed (should have bright yellow-green flesh, not over ripe.)

½ cup agave nectar

3 Tablespoons Coconut oil

1 Tablespoon GF vanilla extract

Pinch of sea salt (Howard’s recipe calls for “Pink Himalayan Salt”)

1½ cup very good unsweetened cocoa powder – splurge on this.



  1. Pulse the pecans, dates, and salt in a food processor until the consistency of (rolled oats).  Press firmly into the prepared pan.  Chill whilst preparing the filling.


  1. Puree the avocados, agave nectar and coconut oil, vanilla and salt in a food processor or blender until creamy smooth.  Add a splash or two of water to help if the mixture is too thick to move.
  2. Add the cocoa powder and pulse to blend completely.
  3. Spoon the chocolate “mousse” into the prepared crust, spreading evenly.  I like to use a “Lazy Susan”: place the tart in the center, spin with one hand whilst spreading from the center with the other.
  4. Chill for 2 hours or overnight.  Serve with vegan whipped topping or if you’re not a purist, whipped cream.