Chocolate
Torte
Makes
a beautiful and large 24 cm diameter cake (serves 10)
Feel
free to halve the recipe and use a smaller cake form.
Base
1
cup almonds
1/3
cup hazelnuts
¼
cup coconut oil
½
teaspoon salt
3
tablespoons maple or agave syrup
3
tablespoons dried coconut
Filling
5
avocados
6
tablespoons coconut oil
1
cup dates
½
cup cocoa powder
4
tablespoons agave syrup
Generous
pinch vanilla powder / 1 teaspoon vanilla extract
To
decorate (optional)
Cocoa
powder
Sliced
almonds
Begin
by making the base it is needs some time to harden. Sprinkle the
coconut on to the
base
of your cake tin. Melt the coconut oil. Grind the nuts together in a
food processor until you
get a semi-course crumb. Mix in the coconut oil, salt and maple/agave
syrup and then press
into the cake tin. Cover with plastic film and pop into the freezer
to harden while you make
your filling.
Make
a paste from your dates by processing in the food processor together
with the
coconut
oil. If you are using dried dates, rather than fresh ones (e.g.
medjool) then you
may
need to add about 1 tablespoon of water to get a nice moist
consistency. Spoon the
flesh
of the avocados into the food mixer and give it a whizz to make the
avocados nice
and
smooth. Then mix in the cocoa powder, agave and vanilla until you get
a smooth and
divine
filling.
Spoon
the filling on to the base and chill for at least one hour. Decorate
with a generous
dusting
of cocoa powder and and handful of sliced almonds.
You
can find raw cacao powder, agave syrup and coconut oil online here: