{ NO-BAKE CHOCOLATE CRUST }
2 c. pecans
1/4 c. cocoa powder
1 T. peanut butter (original: 2 T. coconut oil)
1/4 c. pure maple syrup
1 t. vanilla
1/2 t. salt
{ CHOCOLATE AVOCADO MOUSSE }
2 c. avocado flesh (2-3 avocados)
1/3 c. almond milk
2/3 c. pure maple syrup
1 T. peanut butter
1/4 c. cocoa powder
1 T. arrowroot powder (or cornstarch)
1/4 t. salt
1 t. vanilla
1 c. + 2 T. chocolate chips, melted
- Lightly oil a 7-10 inch pie dish (or springform pan).
- Process pecans until crumbly (you want some chunks).
- Add remaining crust ingredients and pulse until just mixed.
- Scoop mixture onto prepared pan and press down firmly and evenly with slightly wet fingers or a spatula.
- Put crust in freezer to set while making the mousse.
- Place all mousse ingredients, except chocolate chips, in food processor. Process until smooth.
- Melt chocolate chips in microwave and scoop into processor.
- Process until smooth.
- Remove crust from freezer and scoop mousse on top of crust. Smooth out as much as possible and then freeze for 2 hours to firm.
- Allow to sit at room temperature for 5-10 minutes before serving.
- Cover leftover torte and store in freezer.
This is delicious served with this coconut cream!
4 comments:
I made this for my anniversary treat today. I tried the filling and it is so good. I also tried bits of the crust and I am so excited to taste the finished product.
This looks amazing. Could I substitute honey for maple syrup, do you think? I have lots of honey but no maple syrup. Thanks!
I'm sure honey would work. One thing mom does for a maple honey conversion is to do 2/3 honey 1/3 water and some maple flavoring.
Oh My Goodness, This is quite possibly the most divine dessert I have ever eaten. I've got a raging sweet tooth and this took care of it nicely without making me feel guilty in the least.
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