Vegan Chocolate Torte

 

INGREDIENTS

No Bake Chocolate Crust:

2 cups pecans

35g cup cocoa powder

2 tbsp Biona Organic Coconut Oil

60ml Biona Organic Maple & Agave Syrup

1 tsp pure vanilla extract

1/2 tsp Himalayan Pink Salt

 

Chocolate Avocado Mousse:

3 small or 2 large avocados, pitted and scooped out

70ml Biona Organic Coconut Oil

150ml Biona Organic Maple & Agave Syrup

1 tbsp Biona Organic Coconut & Peanut Butter

1 tbsp arrowroot powder

1/4 tsp Himalayan Pink Salt

1 tsp pure vanilla extract

135g + 2 tbsp vegan chocolate chips, melted

35g cocoa powder, sifted

 

METHOD

1. Crust: Oil a 7-10 inch springform pan and line it with a circle of parchment paper.

In a food processor, pulse the pecans until crumbly but chunky. Now add in the rest of the crust ingredients and pulse until just mixed. Scoop mixture onto prepared pan and press down firmly and evenly with a spatula. Put in freezer to set while making the mousse.

2. Chocolate mousse: Place all mousse ingredients (except chocolate chips) into food processor. Process until smooth. In a small bowl, melt your chocolate chips in the microwave and scoop melted chocolate into food processor mixture. Process until smooth.

3. Remove crust from freezer and scoop this mousse on top of crust. Smooth out as much as possible and then place in the freezer for 2 hours to firm. Once firm, remove from freezer and allow to sit on the counter for about 5-10 minutes before serving chilled. Return remaining torte to fridge after serving.

Windmill products used in this recipe