Description
Velvety smooth with a deep, rich chocolate flavor, this no-bake avocado mousse torte tastes like a restaurant-worthy dessert.
Ingredients
Scale
For the Crust:
- 2 cups pecans
- ½ cup cocoa powder
- 1 tablespoon coconut oil
- ¼ cup pure maple syrup or sorghum syrup
- 1 teaspoon almond extract
- ½ teaspoon salt
For the Mousse:
- 3 cups of ripe avocado (about 4 small)
- ⅔ cup plus 2 tablespoons pure maple syrup or sorghum syrup
- 1 tablespoon smooth almond butter
- 1 tablespoon arrowroot powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- 1 cup bittersweet chocolate morsels
Instructions
For the Crust:
- Lightly grease a 9-inch springform pan and line with parchment paper.
- In a food processor, pulse pecans until crumbly. Add remaining crust ingredients and pulse until just combined.
- Scoop into prepared springform pan. Using a rubber spatula or wet fingers, press crust evenly into bottom of pan. Place in freezer while you prepare the chocolate mousse.
For the Mousse:
- In a food processor, add all the mousse ingredients except for the bittersweet chocolate. Pulse a few times until smooth.
- Using a double boiler, melt chocolate morsels. Add melted chocolate to mousse mixture, and pulse 2-3 more times to combine.
- Remove crust from freezer and spoon mousse on top, spreading evenly.
- Return to freezer, and freeze for 2 hours or until set.
- When ready to serve, remove from springform pan and slice into 8 equal pieces. Serve chilled. Store leftover slices in the freezer in an airtight container.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Keywords: avocado, chocolate, mousse, no-bake, dessert, vegan