serves 10 people

ready in 190 minutes



  • 1 tbsp Sweet Freedom CHOC SHOT
  • 150g gluten free oatcakes (or ordinary)
  • 100g soft pitted dates
  • 1 tbsp coconut butter, melted
  • 1 tsp cinnamon


  • 2 large ripe avocados, peeled and chopped
  • 2 zest and juice of 2 limes
  • 160g Sweet Freedom CHOC SHOT
  • 100g coconut butter, melted

to serve

  • 2 strawberries, halved


  1. In a food processor process the oatcakes until very fine. Add the Sweet Freedom CHOC SHOT, dates, coconut butter, and cinnamon and process to combine.
  2. Grease a spring form 18 cm / 7 inch inch cake tin. Press the crust into the pan to form a base. Alternatively divide between 6 glasses.
  3. In a high speed blender or food processor place all the filling ingredients and process until thick and creamy. Pour over the base and place in the fridge for 2-3 hours until firm. If making individual desserts, spoon the mixture over the crust in the glasses then place in the fridge to set.
  4. When ready to serve take out of the fridge, cut into slices and accompany with strawberries.

Recipe courtesy of Christine Bailey, nutritionist and health writer -

*Instead of a tart you can also make individual desserts by spooning some of the crust mixture into glasses and then topping with the delicious chocolate mousse! 

*You can also turn this into a frozen tart by freezing it for a couple of hours then take out of the freezer 20 minutes before serving to make it easier to slice. 

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