Vegan Avocado Chocolate Torte

By Arzu Dogan

Vegan Avocado Chocolate Torte
This rich, creamy torte is to die for.

3 ½ cup (350g) hazelnuts
½ cup (120ml) + 1 tablespoon coconut oil, divided use
1 pinch salt
1 cup dried dates, pitted, halved
1 vanilla bean, split
½ cup agave nectar
5 avocados, peeled, pitted
1 cup cocoa powder
3 tbs goji berries, ground

Place half of the hazelnuts into a high-performance blender (such as a Vitamix blender) and secure lid.

Turn the dial to pulse and quickly release. Continue to pulse 8 to 12 more times, using a tamper to press ingredients into the blades. Repeat with second half of the nuts and remove to a bowl.

Mix in 1 tablespoon coconut oil and salt to the ground nuts in the bowl. Press mixture into a springform pan.

Place ½ cup coconut oil, dates, vanilla bean and agave into your Vitamix in the order listed and secure lid.

Start on a low speed, and slowly increase to speed variable 10 (the high). Blend for 25 seconds, using the tamper to press the ingredients into the blade. Remove and place in a second bowl.

Blend 2 ½ avocados for 30 seconds. Add to the bowl with the date mixture. Repeat the process for the second half of the avocados.

Mix in cocoa powder and goji berries to the bowl with the avocado and date mixture.

Spoon mix over top of the hazelnut crust, wrap in plastic, and place in refrigerator overnight to set.

Slice torte just before serving, and enjoy!




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