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

Ingredients

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

Instructions

1. 1

   Prepare a springform pan by lining the bottom with parchment paper and greasing the sides with coconut oil.

2. 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. 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. 4

   Slowly pour the melted cacao mixture into the blender with the avocado mixture, continuing to blend until fully combined.

5. 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. 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. 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!