If you’re a vegan, or you’re simply trying to eat clean and kickstart a healthier lifestyle, this vegan avocado chocolate torte recipe is to die for. With no refined sugars, it provides a bowlful of body benefits: from avocado’s cholesterol-lowering properties to goji’s high iron content. It’s so good for you, an extra-big slice is not only acceptable but encouraged.
Ingredients
350 g hazelnuts
120ml plus 1tbsp coconut oil
A pinch of salt
150g pitted dates, dried
1 vanilla bean
120ml agave nectar
5 avocados, peeled, pitted, divided use
100 g cocoa powder
3tbsp goji berries, ground
Method
Place half of the hazelnuts into a Vitamix 1.2-litre container (or food processor) and secure lid. Turn the dial to pulse and quickly release. Continue to pulse 8 to 12 more times, using tamper to press ingredients into the blades. Repeat with second half of the nuts. Remove to a bowl.
Add 1tbsp coconut oil and salt to the ground nuts in the bowl. Mix to incorporate. Press into a spring-form pan.
Place 120ml coconut oil, dates, vanilla bean and agave into the Vitamix 1.2-litre container in the order listed and secure lid.
Turn the dial to 1 and slowly increase speed to 10. Blend for 25 seconds, using the tamper to press the ingredients into the blades. Remove and place in a bowl.
Place 2 ½ avocados in the Vitamix 1.2-litre container and secure lid. Turn the dial to 1 and slowly increase speed to 10. Blend for 30 seconds. Add to the bowl with the date mixture. Repeat the process for the second ½ of the avocados.
Add the cocoa powder and goji berries to the bowl with the avocado and date mixture. Mix to incorporate.
Spoon mix over top of the hazelnut crust, wrap in plastic, and place in refrigerator overnight to set.
Slice torte just before serving.
