This torte may not be for the diehard chocolate fanatic. If you only eat treats with "triple chocolate" in the title...you have some work to do if you want to make this. However, for people like myself who get sick at even the thought of too much chocolate, this torte is fantastic! Aaaannd despite it's elegant presentation, it is super easy to make! Even people with minimal cooking skills can handle this recipe and impress guests : )
No Bake Chocolate Torte
Ingredients
Crust:
2 cups pecans
1/4 cup cocoa powder
2 tbs coconut oil (you may try subbing medjool dates to reduce the fat in this recipe)
1/4 cup pure maple syrup
1 tsp vanilla
pinch of sea salt
Chocolate Mousse:
2 cups avocado flesh (if you can't get past the thought of avocado in your dessert, try silken tofu)
1/3 cup almond milk (or other nondairy milk)
2/3 pure maple syrup
1 tbs smooth peanut butter (or other nut butter)
1 tbs cornstarch
pinch of sea salt
1 tsp vanilla
1 cup + 2 tbs dairy free chocolate chips
1/4 cup cocoa powder, sifted if clumpy
1. Line the bottom of a springform pan with parchment paper and lightly grease the sides. (Note about springform pans: These are the same type of pans used for cheesecakes. They are imperative for this kind of dessert...a cake pan is not a good substitution. I have a 9" springform pan and it. is. my. baby. You will not regret purchasing a quality springform pan.)
5. Take crust out of the freezer and top with chocolate mousse. Smooth out as much as possible and cover with plastic wrap. Place back in the freezer for 2 hours to set. (NOTE: this mousse is great on its own as chocolate pudding!)
6. Let thaw at room temperature for 10 minutes before serving. Enjoy!
Serves 12.