Fruit Loop

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This is a blog dedicated to vegan recipes that tickle my fancy. Though the links I post are not necessarily directed to vegan websites, the recipes I post or reblog are (or can easily be modified). Feel free to click the "Personal Artwork" link to view my professional art blog.


Chilled Double Chocolate Torte
by Angela Liddon
Prep Time: 30 mins
Cook Time: Freezer time: 2 hours
Keywords: raw no bake dessert summer vegetarian vegan soy-free gluten-free
Ingredients (8-12 servings)
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
Chocolate Avocado 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


Instructions
1. Crust: 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.
2. Chocolate mousse: 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.
Note that this torte should be served chilled as it gets soft at room temperature.

Chilled Double Chocolate Torte

by Angela Liddon

Prep Time: 30 mins

Cook Time: Freezer time: 2 hours

Keywords: raw no bake dessert summer vegetarian vegan soy-free gluten-free

Ingredients (8-12 servings)

    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
    Chocolate Avocado 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

    Instructions

    • 1. Crust: 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.
    • 2. Chocolate mousse: 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.
    • Note that this torte should be served chilled as it gets soft at room temperature.

    (Source: ohsheglows.com)

    — 12 months ago with 17 notes
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