Enchanting Vegan Chocolate Mousse Torte

Allergens

Nuts, Coconut

Ingredients

• 1 1/2 cups raw almonds 3/4 cup pitted dates 1 cup dairy
• free chocolate chips 3/4 cup coconut cream 1/2 cup unsweetened cocoa powder 2 tablespoons agave syrup 1 teaspoon pure vanilla extract 1 1/2 cups fresh raspberries 2 tablespoons lemon juice

Instructions

1. In a food processor, pulse almonds until they form coarse crumbs. Add dates and process until the mixture holds together when pressed. Press into the bottom of a 9 inch springform pan.
2. In a double boiler or microwave, melt chocolate chips. In a separate bowl, combine coconut cream, cocoa powder, agave syrup, and vanilla extract. Mix well. Stir in melted chocolate until smooth.
3. Pour half of the chocolate mousse over the crust, spreading evenly. Chill for 30 minutes.
4. In a blender or food processor, blend raspberries and lemon juice until smooth. Strain through a fine mesh strainer into a bowl to make coulis.
5. Pour half of the raspberry coulis over the chilled chocolate layer, spreading evenly. Return to the fridge.
6. Spread remaining chocolate mousse over the coulis layer and chill for 1 hour. Drizzle with remaining coulis before serving.

Chef’s Insight

Allow the torte to rest in the fridge before slicing for cleaner cuts.

Notes

Adjust the sweetness as needed by adding more agave syrup or dates.