Get down and desserty with this wickedly decadent uncooked chocolate torte from Luke Hines. However watch out – it’s so good you’ll wish to return for seconds!
Components
- 2 cups almond meal
- 1/2 cup uncooked cacao powder, plus 1/3 cup additional
- 1/2 cup melted coconut oil
- 2 avocados, flesh eliminated
- 1/3 cup maple syrup
- 1/2 tsp pure vanilla extract
- 3/4 cup coconut cream
- 125 g blueberries
Methodology
Step 1.
Mix the almond meal, cacao powder and coconut oil in a bowl. Press the combination firmly into the bottom and up the sides of a 3 cm deep, 20 cm large fluted flan tin with a detachable base. Chill for 1 hour or till set agency.
Step 2.
Place the avocado, maple syrup, vanilla, coconut cream and additional cacao in a meals processor. Course of till very clean and lightweight. Spoon the mousse into the chilled tart case and degree the floor, then chill for half-hour.
Step 3.
Rigorously switch the tart from the tin to a serving plate. High with the blueberries and serve.
Serves 8
Eat Extra Vegan by Luke Hines.
Obtainable now. Revealed by Plum. Images by Mark Roper. Go to Booktopia to buy.
