We’re celebrating the weekend in style with this phenomenal avocado chocolate torte
A decadent treat, this avocado chocolate torte from Maple from Canada requires chilling overnight, so plan ahead! It’s worth the wait.
Avocado chocolate torte
- 350 g hazelnuts, divided
- 120 ml coconut oil
- a pinch of salt
- 135 g dried dates, pitted and halved
- 1 vanilla bean, split
- 120 ml amber, rich-tasting maple syrup
- 5 avocados, peeled, pitted, divided
- 100 g cocoa powder
- 3 tbsp goji berries, ground
Place half of the hazelnuts into a blender or food processor and secure the lid. Turn the dial to pulse and quickly release. Continue to pulse 8-12 more times, using tamper to press ingredients into the blades. Repeat with the rest of the nuts. Remove to a bowl.
Add 1 tbsp coconut oil and salt to the ground nuts in the bowl. Mix to incorporate, then press into a springform pan.
Place 120ml (4fl oz) coconut oil, the dates, vanilla bean and maple syrup into the blender or food processor in the order listed and secure the lid. Turn the dial to 1 and slowly increase the speed to 10. Blend for 25 seconds, using the tamper to press ingredients into the blades. Remove and place in a bowl.
Place 2 1⁄2 avocados in the liquidiser and secure the lid. Turn the dial to 1 and slowly increase the speed to 10. Blend for 30 seconds. Add to the bowl with the date mixture. Repeat the process with the other half of the avocados.
Add the cocoa powder and goji berries to the bowl with the avocado and date mixture. Mix to incorporate, then spoon the mix over the top of the hazelnut crust, wrap in clingfilm and refrigerate overnight to set.
Slice the torte just before serving.