Paleo Chocolate Avocado Mousse Torte with Coconut Crust

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 large ripe avocado
• 1/2 cup unsweetened cocoa powder
• 1/4 cup coconut milk
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 pinch of sea salt
• 1 1/2 cups almond flour
• 1/2 cup shredded unsweetened coconut
• 1/4 cup melted coconut oil
• 3 tablespoons pure maple syrup

Instructions

1. a. Preheat the oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper. b. In a food processor, blend together almond flour, shredded coconut, 3 tablespoons of maple syrup, and melted coconut oil until well combined. Press the mixture into the bottom of the prepared pan. c. Bake the crust for 12 15 minutes or until golden brown. Let it cool completely on a wire rack. d. In a blender, add avocado, cocoa powder, coconut milk, 1/4 cup of maple syrup, vanilla extract, and sea salt. Blend until smooth and creamy. e. Pour the mousse mixture over the cooled crust and smooth the top with a spatula. f. Chill the torte for at least 4 hours or overnight in the refrigerator before serving.

Chef’s Insight

Use ripe avocados for the creamiest mousse texture.

Notes

Ensure you use ripe avocados for the best texture and flavor in this recipe.