Chilean Dessert: Paleo Choco-Avocado Mousse Torte with Almond Crust and Raspberry Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• Almonds (2 cups)
• Dates (10 large)
• Avocados (4 ripe)
• Cocoa powder (3/4 cup)
• Maple syrup (1/2 cup)
• Vanilla extract (2 tsp)
• Salt (1/2 tsp)
• Raspberries (2 cups, fresh or frozen)
• Water (as needed)
• Coconut oil (2 tbsp)

Instructions

1. a. Prepare the Almond Crust: Process almonds in a food processor until they form coarse crumbs. Add dates and process until well combined and the mixture sticks together when pressed. Press into the bottom of a 9 inch springform pan, creating an even layer. b. Make the Choco Avocado Mousse: In a blender or food processor, blend avocados, cocoa powder, maple syrup, vanilla extract, and salt until smooth and creamy. Layer this mixture over the almond crust. c. Prepare the Raspberry Sauce: In a saucepan, combine raspberries and water. Heat gently, mashing some of the berries to release their juices. Strain through a fine mesh sieve to remove seeds. Return to the saucepan and simmer until slightly thickened. Stir in coconut oil for extra shine. d. Chill: Refrigerate the torte for at least 4 hours or overnight, allowing the mousse to set.

Chef’s Insight

This dish combines rich and creamy flavors with crunchy textures, creating a memorable sensory experience for diners.

Notes

This recipe is gluten-free, dairy-free, and refined sugar-free. - Adjust the sweetness of the mousse and sauce to personal preference by adding more maple syrup or adjusting the fruit used.