Makes 60 mini tarts
4 soft avocado’s
1/4 c coconut milk (can use skim if not making diabetic friendly recipe)
4 c cacao chips (can use milk/dark/semi-sweet chocolate chips if not making df recipe)
1 tbl vanilla extract
pinch of sea salt
4 packs (60 tarts) pre-made fillo tarts available at the grocer in the freezer section
Rasberries
Melt chocolate in a double broiler being sure to watch it closely and stir it so it doesn’t burn.Meanwhile pureeavocado (half them and take out the pit using the green filling to puree) in a food processor or blender. Once the chocolate has completely melted take it off the burner and let it cool for a minute or two and then fold in the avocado, vanilla, milk and salt. Spoon the mix into the tarts to fill them and then press a raspberry in each one, serve cold, hot or at room temp. Refrigerates a few days before spoiling.
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