This is my special occasion dessert. Rich fabulous and extremely more-ish.
NO BAKE AVOCADO CHOCOLATE TORTE** note: this takes time but the results are worth it!
Crust1½ cups of roasted hazelnuts – ground (I use a coffee grinder)½ cup of organic ground almonds2 dessertspoons of organic coconut oil¼ cup of organic maple syrup1 teaspoon vanilla powder/ bean paste/ insides of two pods1/2 a cup of cocoa powder2 heaped dessertspoons of cacao powderGood pinch of Himalayan pink salt or sea salt
Chocolate Avocado Mousse3 extremely mashed organic ripe avocados/ two and a half really big onesScant third of a cup of non diary milk¼ cup of organic date syrup¼ cup organic dark agave === blend both together1 dessertspoon natural peanut butter( I use the fresh ground one from The Hopsack health shop)1 dessertspoon blanched almond butter or cashew nut butter1 dsp natural vanilla powder or bean paste or insides of two pods1 round teaspoon arrowroot powder¼ cup of Cocoa powder plus a dessertspoon of cacao powderPinch of himalayian pink salt or sea salt70g bar of dark vegan chocolate- chopped up pick a good one. I used a wild harvest one! Fancy.Optional: 1dsp of chopped Cacao paste liquor, piece I used was size of ping pong ball
Crust How ToOil your cake pan or tart pan. If a spring form one- line with paper.Grind your hazelnuts to a crumbly meal and mix with ground almonds and saltIn a small bowl mix your maple syrup, coconut oil (and vanilla if not using powder)Mix mash and mix until it becomes one thing.This is your warm up exercise the real work out is later that involves avocados!Add syrup oil mix to the dry. With COLD hands rub the ingredients together.Switch back to a spoon and keep mixing. It should form a ball of dough.Press this into your pan EVENLY- wow betide the uneven crust!Cover and put in the freezer to chill.
Chocolate Avocado Mousse How toIf you happen to have a food processor or blender living in your kitchen take it out now!You can do the fancy blendy bit for this part. If you are me, which I am, you get a Perspex bowl and a fork and go to work.Mash your avocado (and vanilla if not using powder) together for approx 10mins/ until smooth.Add and mash in the peanut butter, almond butter, date syrup and agave syrup. Possibly with your other arm, flatmate, child, partner or neighbour.Get your big bowl of green yummy omega rich avocados and mix in the SCANT third of a cup of non diary milk.Into this SIEVE the ¼ cup of cocoa,cacao,vanilla salt and round tsp of arrowrootMix very well- until there is no green!Fold and talk in upbeat tones to it- as you do not want to knock the air out of it.
Next or if a multi tasker while you are finishing the moussePut a Perspex bowl over a pot of simmering water.Put your bar of chopped up chocolate in and with a spatula mix it while it melts. Add the cacao paste and let it melt too. Take off the heat.Get your bowl of sweet cocoa avocado goodness and gently fold in the melted chocolate until is all one colour!
FinallyRemove the crust from the freezer and scoop the mousse on top. Gently smooth out- it should reach the top of an inch deep pan. Cover and put back in the freezer. It needs two hours to set I find licking the bowl in the mean time helps.It needs to be stored chilled so the mousse stays moussey but as a result it also has lasting power!I decided to to go over the top with a fork. If you don’t it stays shiny. Let me know if you try it. Xs Aissa