2. Ingredients For The Chocolate Crust:
• Pecans – 2 cups
• Cocoa powder – 1/4th of a cup
• Pure maple syrup – 1/4th of a cup
• Coconut oil (or any other light oil) – 2tbsp
• Pure vanilla extract – 1 tbsp
• Kosher salt – ½ a tbsp
3. Ingredients For The Chocolate Avocado Mousse:
• Avocado pulp/flesh, pitted and scooped out – 2 cups
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Almond milk – 1/3rd of a cup
Pure maple syrup – 2/3rd of a cup
Smooth Peanut butter – 1 tbsp
Sifted cocoa powder – 1/4th of a cup
Arrowroot powder – 1 tbsp
Kosher salt – 1/4th of a tsp
Pure vanilla extract – 1 tsp
Melted chocolate chips – 1 cup + 2 tbsp
4. THE COMPLETE CHOCOLATE TORTE
• Remove the crust from the freezer and scoop out the
mousse on to the crust.
• Smooth it out with a spatula and leave it in the freezer
for 2 hours to set firmly.
• Remove the whole thing from the freezer and let it sit
for 5-10 minutes before serving it chilled.
• You can refrigerate the remaining torte in a sealed
container to be used later.
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