Vegan Chocolate Avocado Mousse Torte with Raspberry Coulis

Discover this delicious and visually stunning Vegan Chocolate Avocado Mousse Torte with Raspberry Coulis recipe that is perfect for any special occasion. Easy to make and suitable for a vegan diet, it combines rich chocolate flavors with tangy raspberries in an indulgent treat that will please your senses.

Time: (Prep, Cook, Total): 10 min, 1 hour, 1 hour 10 min

Servings: 4

Difficulty: Easy

Cuisine: New Zealand

Allergens

None

Ingredients

2 ripe avocados
1 cup dairy
free dark chocolate chips
1/2 cup unsweetened almond milk
1/4 cup maple syrup
1 teaspoon vanilla extract
Pinch of salt
1 cup fresh raspberries
2 tablespoons lemon juice
2 tablespoons chia seeds

Instructions

Melt the chocolate chips in a double boiler or microwave, then set aside to cool slightly.
In a blender, combine avocados, melted chocolate, almond milk, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
Pour the mousse into individual serving dishes or one large torte dish and chill in the refrigerator for 1 hour to set.
In a blender, puree raspberries, lemon juice, and chia seeds until smooth. Strain through a fine mesh sieve to remove seeds, and set aside.
After the mousse has set, top with the raspberry coulis and serve immediately.

Chef’s Insight

The key to this recipe is using ripe avocados and high-quality chocolate chips.

Notes

Use ripe avocados for a creamier mousse.