Chocolate Avocado Torte
This chocolate avocado torte is the most delicious no bake dessert. It's so rich and creamy and you'll love that it's gluten free and vegan too!
Servings: 12
Calories: 428kcal
Equipment
- 9 inch spring form cake pan
Ingredients
Crust
- 1 1/2 cups raw cashews
- 1 1/2 cups dates
- 1 cup shredded coconut
- 1/4 cup cacao powder
- 1 tablespoon organic vanilla extract
Filling
- 3 ripe avocados (flesh)
- 1 1/4 cups full fat coconut milk
- 1/2 cup melted coconut oil
- 1/3 cup honey or maple syrup
- 1/3 cup cacao powder (or cocoa powder)
- 1 tablespoon vanilla extract
Instructions
Crust
- Place all of the ingredients into your food processor and blend well until you have a sticky combination with the texture you prefer.
- Transfer the crust to a 9 inch round springform cake pan.
- Press the crust down with a spoon or spatula until you have a smooth, even layer.
- Place the pan in the freezer while you make the filling.
Filling
- Place all of the ingredients into your food processor and blend well, until smooth.
- Remove the pan from the freezer and pour the filling on top of the crust.
- Spread evenly until smooth.
- Place the pan in the freezer for 1-2 hours, until it reaches the consistency you desire (Note: If you freeze this longer the texture is more like ice cream cake, and if you freeze it for less time it is more like a mousse).
- Remove from the freezer and let thaw for 10-20 minutes.
- Serve and enjoy!
Notes
- Nutritional values are estimates based on a generic nutrition calculator and will vary depending on the exact ingredients that you use.
- Store this cake in the freezer for up to 7 days.
Nutrition
Calories: 428kcal | Carbohydrates: 38g | Protein: 6g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 30mg | Potassium: 620mg | Fiber: 7g | Sugar: 24g | Vitamin A: 75IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 3mg