Double Chocolate Mousse Torte

Ingredients

• 2 cups pecans
• 1/4 cup cocoa
• 2 tbsp coconut oil
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/2 tsp sea salt
• 2 cups avocado flesh from (2 large or 3 small avocados)
• 1/3 cup almond or other non-dairy milk
• 1 very ripe banana
• 1/3 cup pure maple syrup
• 1 tbsp almond butter (or other nut butter (or peanut butter))
• 1/4 cup cocoa powder
• 1 tbsp arrowroot or tapioca powder
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• 1 cup plus 2 tbsp dairy-free chocolate chips (melted)
• fresh berries for garnish (optional)

Instructions

1. 1

   Oil the sides of an 8-inch springform pan and line the bottom with a circle of parchment paper.

2. 2

   Pulse the pecans in a food processor until crumbly. Add the remaining crust ingredients and pulse just until combined. Mixture should be crumbly.

3. 3

   Wet your fingers or use a spatula to press the nut mixture evenly into the bottom of the prepared pan. Place in the freezer to set while you prepare the Chocolate Avocado Mousse filling.

4. 4

   Peel the avocados, remove the seeds and scoop out the flesh. Place all mousse ingredients except the chocolate chips in a clean food processor and process until smooth.

5. 5

   Melt the chocolate chips, add to the food processor bowl and blend until smooth.

6. 6

   Remove the crust from the freezer, scoop the mousse filling on top and smooth it to the edges of the pan. Return to freezer for 2 hours to set.

7. 7

   When thoroughly chilled and set, remove from freezer and let it sit for 5 to 10 minutes before serving chilled. Top with fresh berries, if desired. The torte will soften at room temperature, so wrap any leftovers tightly and return to freezer.