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Chocolate and avocado torte

Yields12 ServingsPrep Time20 minsTotal Time20 mins

The Ultimate Chocolate and Avocado Torte.jpg

 The Base
 150g desiccated coconut
 150g macadamia nuts (lightly toasted)
 1g ground cinnamon
 150g pitted dates
 Topping
 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
6

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.

Nutrition Facts

Serving Size 12

Servings 12