Exquisite Vegan Chilean Dessert: Avocado Mousse Torte with Berry Compote

Allergens

Nuts

Ingredients

• 2 ripe avocados
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut cream
• 3 tablespoons agave syrup or maple syrup
• 1 teaspoon pure vanilla extract
• 1 pinch of sea salt
• 1 cup mixed berries (fresh or frozen)
• 2 tablespoons chia seeds
• 1/4 cup chopped nuts (almonds, walnuts, or pecans)

Instructions

1. In a food processor or high speed blender, combine avocados, almond milk, coconut cream, agave syrup, vanilla extract, and sea salt. Blend until smooth and creamy. Transfer the mixture to a bowl and set aside.
2. In a separate bowl, mix together the mixed berries and chia seeds. Let it sit for 15 minutes, or until the chia seeds have expanded and the mixture has thickened into a compote.
3. To assemble the torte, spread half of the avocado mousse in the bottom of a serving dish, creating an even layer. Top with half of the berry compote, spreading it evenly over the mousse layer.
4. Repeat the process with the remaining avocado mousse and berry compote. Smooth the top layer of mousse and compote with a spatula.
5. Sprinkle chopped nuts evenly over the top layer. Refrigerate for at least 30 minutes to let the flavors meld.
6. To serve, cut the torte into individual portions using a sharp knife and transfer each piece onto a plate.

Chef’s Insight

The contrast of creamy avocado mousse and tangy berry compote creates a delightful mouthfeel, while the chia seeds add texture and nutrients.

Notes

Serve chilled for the best experience.