Chilled Chocolate Torte

This is a re-posting of an old favorite…actually the first Paleo dessert I really perfected.  Isn’t that cool?  (Actually…it is cool.  Literally.  Ha!)

(Adapted from this recipe)

Ingredients

Crust:

2 c Pecans

1/4 c Unsweetened Cocoa Powder

2 T Coconut oil, melted

1/4 c Honey

1 t Vanilla

1/2 t Salt

Filling:

3 Small or 2 Large Avocados

1/3 c Almond or Coconut milk

2/3 c Honey

1 T Almond Butter

1 T Arrowroot Powder

1/4 t Salt

1 t Vanilla

8 oz Unsweetened Chocolate, melted

1/4 c Unsweetened Cocoa Powder

Instructions

For the crust, place the pecans in food processor and grind into a coarse meal.  Add the remaining ingresients, pulsing and wiping down the sides if the food processor with a spatula until well compined.  Press into a baking dish or pie plate (I use an 8-inch square Pyrex dish) and place in the freezer while you prepare the filling.

For the filling, puree the avocados in a food processor (this goes without saying, I’m sure, but clean it out after you’re done making crust).  Add the rest of the ingredients one at a time and blend until very smooth and creamy.

Pour the filling over the crust and spread to even it out.  Freeze for at least 6 hours or overnight before serving.

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