Paleo Chocolate Avocado Mousse Torte with Raspberry Coulis – A Cinematic Dessert Experience

Allergens

Tree nuts (almonds), fruits (raspberries)

Ingredients

• 1. 1 cup raw cacao powder (Paleo, gluten
• free) 2. 4 large ripe avocados, pitted and peeled 3. 1/2 cup unsweetened almond milk 4. 1/2 cup coconut oil, melted 5. 1/2 cup pure maple syrup (Paleo
• friendly) 6. 1 teaspoon pure vanilla extract 7. 1/4 teaspoon sea salt 8. 12 ounces fresh raspberries 9. 1 tablespoon honey or agave nectar

Instructions

1. Prepare a springform pan by lining the bottom with parchment paper and greasing the sides with coconut oil.
2. In a double boiler, gently melt the cacao powder and coconut oil together until smooth. Remove from heat and set aside to cool slightly.
3. In a food processor or high speed blender, combine avocados, almond milk, maple syrup, vanilla extract, and sea salt. Blend until creamy and smooth.
4. Slowly pour the melted cacao mixture into the blender with the avocado mixture, continuing to blend until fully combined.
5. Pour the mousse batter into the prepared springform pan and smooth the top. Refrigerate for at least 4 hours or overnight to set.
6. For the raspberry coulis, combine raspberries and honey or agave nectar in a blender or food processor. Blend until smooth and pass through a fine mesh sieve to remove seeds.
7. To serve, carefully remove the mousse torte from the springform pan and place on a serving plate. Drizzle with raspberry coulis and garnish with fresh raspberries. Enjoy!

Chef’s Insight

For an extra touch, sprinkle the top of the mousse with cacao nibs or chopped nuts before serving.

Notes

Be sure to use ripe avocados for the perfect creaminess. You can use frozen raspberries for the coulis if fresh ones are unavailable.