COVID-19 Update

Our clubs are now open. Click here for more details about Les Mills at Level 2.

This cacao & raspberry summer torte is not only beautiful to look at but manages to be insanely delicious & good for you at the same time.

Chocolate Base

1 cup dried Activated Almonds
½ cup Brazil nuts
1 ¼ cup pitted Dates
¼ tsp Vanilla extract
3 tbsp Cacao powder
1 tbsp melted Cacao butter
pinch Salt 

 

Chocolate Avocado Mousse Filling

2 cups Avocado flesh
¾ cup nut milk (Almond, Hazelnut or Coconut)
¾ cup + 1 tbsp Cacao powder
½ cup Maple syrup
1/2 tsp Vanilla extract
2 pinches Sea salt
5 tbsp melted Coconut oil
2 tbsp melted Cacao butter

 

To Serve

1-2 Cups Fresh Raspberries 

 

Method

  • In a food processor, blend nuts until almost like a couscous texture. Add the dates and blend until well combined - until the mixture is slightly sticky. Then add the remaining ingredients and pulse a few times until combined. The mixture should hold together well.
  • Line a 22 cm fluted tart tin with plastic wrap. Press mixture firmly into the tart tin, about 5 mm thick, onto bottom and then sides of tin. Set aside.
  • To make the chocolate mousse filling, place all ingredients in your blender. With the help of the tamper, blend all ingredients together until obtaining a creamy, silky mousse consistency.
  • Pour over your base then cover with wrap and cool down in the fridge for at least 5 hours.
  • Garnish with fresh raspberries. You could also use any other fresh berry of your choice, such as cherries, strawberries or blueberries.

 

RECIPE BY MEGAN MAY

Founder of Little Bird Organics and author of Little Bird Goodness and The Unbakery