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Chilled Double Chocolate Torte
I am obsessed with C’s birthday dessert this year! This may be the best treat I have ever made and it’s healthy and packed with good-for-you fats! It’s definitely going in the family favorites cookbook this year!
Recipe from the amazing Angela at Oh She Glows
No Bake Chocolate Crust:2 cups pecans1/4 cup cocoa powder2 tbsp coconut oil (other light taste oil may work)1/4 cup pure maple syrup1 tsp pure vanilla extract1/2 tsp kosher salt
Chocolate Avocado Mousse:
2 cups avocado flesh (approx 3 small avocados), pitted and scooped out1/3 cup almond milk (or other non-dairy milk)2/3 cup pure maple syrup1 tbsp smooth peanut butter (or other nut or sunflower seed butter)1 tbsp cornstarch 1/4 tsp kosher salt1 tsp pure vanilla extract1 cup + 2 tbsp chocolate chips, melted1/4 cup cocoa powder, sifted if clumpy
Crust: Oil a 7-10 inch springform pan and line it with a circle of parchment paper. In a food processor, pulse the pecans until crumbly. Be careful not to over process them as you still want them a bit chunky. Now add in the rest of the crust ingredients and pulse until just mixed. Scoop mixture onto prepared pan and press down firmly and evenly with slightly wet fingers or a spatula. Pop into freezer to set while making the mousse.
Chocolate mousse: Place all mousse ingredients (except chocolate chips) into food processor. Process until smooth. In a small bowl, melt your chocolate chips in the microwave and scoop melted chocolate into food processor mixture. Process until smooth.
Remove crust from freezer and scoop this mousse on top of crust. Smooth out as much as possible and then place in the freezer for 2 hours to firm.
Once firm, remove from freezer and allow to sit on the counter for about 5-10 minutes before serving chilled. Place leftover torte in the freezer wrapped and placed in a seal container.
Note that this torte should be served chilled as it gets soft at room temperature.

Chilled Double Chocolate Torte

I am obsessed with C’s birthday dessert this year! This may be the best treat I have ever made and it’s healthy and packed with good-for-you fats! It’s definitely going in the family favorites cookbook this year!

Recipe from the amazing Angela at Oh She Glows

No Bake Chocolate Crust:

2 cups pecans
1/4 cup cocoa powder
2 tbsp coconut oil (other light taste oil may work)
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1/2 tsp kosher salt

Chocolate Avocado Mousse:

2 cups avocado flesh (approx 3 small avocados), pitted and scooped out
1/3 cup almond milk (or other non-dairy milk)
2/3 cup pure maple syrup
1 tbsp smooth peanut butter (or other nut or sunflower seed butter)
1 tbsp cornstarch 
1/4 tsp kosher salt
1 tsp pure vanilla extract
1 cup + 2 tbsp chocolate chips, melted
1/4 cup cocoa powder, sifted if clumpy

Crust: Oil a 7-10 inch springform pan and line it with a circle of parchment paper. In a food processor, pulse the pecans until crumbly. Be careful not to over process them as you still want them a bit chunky. Now add in the rest of the crust ingredients and pulse until just mixed. Scoop mixture onto prepared pan and press down firmly and evenly with slightly wet fingers or a spatula. Pop into freezer to set while making the mousse.

Chocolate mousse: Place all mousse ingredients (except chocolate chips) into food processor. Process until smooth. In a small bowl, melt your chocolate chips in the microwave and scoop melted chocolate into food processor mixture. Process until smooth.

Remove crust from freezer and scoop this mousse on top of crust. Smooth out as much as possible and then place in the freezer for 2 hours to firm.

Once firm, remove from freezer and allow to sit on the counter for about 5-10 minutes before serving chilled. Place leftover torte in the freezer wrapped and placed in a seal container.

Note that this torte should be served chilled as it gets soft at room temperature.

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