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Vegan Avocado Chocolate Torte

A delicious, vegan indulgence for all to enjoy.

Submitted By:

Dietary Interests: Low Sodium , Vegetarian

Allergens: Nuts

Yield:

16 servings

Total Time:

8 Hours 40 Minutes 1 Second

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 2 ⅓ cups (350 g) hazelnuts, divided use
  • ½ cup (135 ml) coconut oil, plus 1-2 tablespoon, divided use
  • 1 pinch salt, optional
  • 1 cup (150 g) dates, pitted
  • 1 vanilla bean
  • ½ cup (120 ml) agave nectar
  • 5 avocados, peeled, seeded
  • 100 cups (100 g) cocoa powder
  • 3 Tablespoons (10 g) goji berry powder

Directions

  1. Place hazelnuts into the Vitamix container and secure lid. 
  2. Select Variable 10. Pulse 10-15 times, using tamper to press ingredients into the blades, until you have fine crumble.  Remove to a bowl. 
  3. Add 1-2 Tablespoon coconut oil and salt, to the ground nuts in the bowl. Mix to incorporate (should hold together to form a crust). Press into a spring form pan. 
  4. Place 1/2 cup (120 ml) coconut oil, dates, vanilla bean and agave into the Vitamix container in the order listed and secure the lid. 
  5. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 25 seconds, using the tamper to push ingredients toward the blades.. Remove and place in a bowl.
  6. Place avocados in the Vitamix container and secure the lid.  Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds, using the tamper to push ingredients toward the blades.  
  7. Add the avocados, cocoa powder and goji berry powder to the bowl with the  date mixture. Mix to incorporate. 
  8. Spoon mix over top of the hazelnut crust, wrap in plastic, and place in refrigerator overnight to set. 
  9. Slice torte just before serving.