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The Ultimate Chocolate and Avocado Torte

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The Base

  • 150g desiccated coconut
  • 150g macadamia nuts (lightly toasted)
  • 1g ground cinnamon
  • 150g pitted dates


  • 2 avocados
  • 1 banana
  • 15ml vanilla extract
  • 150g cocoa powder
  • 120ml maple syrup


  1. In a food processor, combine the coconut, macadamia nuts, cinnamon and dates.
  2. Process until the mixture combines, then press firmly into the bottom of a lined 20cm spring form baking tin.
  3. In the same processor, combine the avocado, banana, vanilla, cocoa and maple syrup. Process until smooth and creamy.
  4. Spoon over the base then refrigerate for 2 hours or until it firms up.
  5. Remove from the tin and serve with chocolate sauce or raspberry coulis, garnish with fresh strawberries/raspberries.

Tip: This cake is gluten free, wheat free, dairy free and suitable for vegans. You can also remove the base and serve as a mousse. Or, try spooning the avocado/chocolate mixture into an ice cream machine to make chocolate and avocado ice cream.

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