No-Bake Vegan Double Chocolate Torte

Ingredients

For the no-bake chocolate crust:
• 2 cups pecans
• 1/4 cup cocoa powder
• 2 tbsp coconut oil (other light taste oil may work)
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/2 tsp kosher salt
For the chocolate mousse:
• 2 cups avocado flesh (approx 3 small avocados), pitted and scooped out
• 1/3 cup almond milk
• 2/3 cup pure maple syrup
• 1 tbsp smooth peanut butter (or other nut butter)
• 1 tbsp arrowroot powder
• 1/4 tsp kosher salt
• 1 tsp pure vanilla extract
• 1 cup + 2 tbsp chocolate chips, melted
• 1/4 cup cocoa powder, sifted if clumpy
• Fresh fruit (I used strawberries and raspberries), for serving

Directions

For the crust:
1. Oil a 7-10 inch springform pan and line it with a circle of parchment paper. In a food processor, pulse the pecans until crumbly. Be careful not to over process them as you still want them a bit chunky. Now add in the rest of the crust ingredients and pulse until just mixed. Scoop mixture onto prepared pan and press down firmly and evenly with slightly wet fingers or a spatula. Pop into freezer to set while making the mousse.
For the chocolate mousse:
2. Place all mousse ingredients (except chocolate chips) into food processor. Process until smooth. In a small bowl, melt your chocolate chips in the microwave and scoop melted chocolate into food processor mixture. Process until smooth.
3. Remove crust from freezer and scoop this mousse on top of crust. Smooth out as much as possible and then place in the freezer for 2 hours to firm.
4. Once firm, remove from freezer and allow to sit on the counter for about 5-10 minutes before serving chilled. Place leftover torte in the freezer wrapped and placed in a seal container. Serve with fresh sliced strawberries or raspberries.

Notes