It’s also Raw and Vegan, too…so it’s totally good enough to make a well-balanced breakfast 
You might remember a couple weeks ago, I had the most UH-mazing chocolate torte with peanut butter cream. Well, this is my answer to that, duderinos. Although why I chose to make a frozen version in January, I’ll never know. I think all this moving business is going to my head. In the not good way. I’ve been wearing the same pair of Lulus for 4 days. Ew. You didn’t need to know that.
So…this dessert really reminds me of a peanut butter and jelly sandwich–you have to get one full bite with the nutty crst, strawberries, chocolate, and then the mousse…oh, the mousse. Any nut butter will do (I be coconut butter would rock it…hmmm, just figured out my purpose in life today!) but I chose sunflower seed butter because, at least to me, it’s the closest in flavor to actual peanut butter. Of all the beans and legumes, I wish peanuts were somehow magically not horrific for your guts. Please? I have some catching up to do…
- 2 c Pecans or Walnuts
- 1/4 c Unsweetened Cocoa Powder
- 2 T Coconut oil, melted
- 1/4 c Honey
- 1 t Vanilla
- 1/2 t Salt
- 3 Avocados
- 1/3 c Full Fat Coconut milk
- 1/2 c Honey
- 1 T Arrowroot Powder
- 1/4 t Salt
- 1 t Vanilla
- 10 oz Dark Chocolate Chips (I use Enjoy Life), melted in 1-2 Coconut Oil
- 1/4 c Unsweetened Cocoa
- 1 c Diced Strawberries
- 1 can Full Fat Coconut Milk
- 2 T Sunflower Seed Butter
- 1 T Honey
- For the crust, place the pecans or walnuts in a food processor and grind into a coarse meal.
- Add 1/4 c cocoa, melted coconut oil, 1/4 c honey, vanilla, and salt, pulsing and wiping down the sides if the food processor with a spatula until well combined. Press into a baking dish or pie plate (I use a springform pan) and spread the diced strawberries on top.
- Place in the freezer while you prepare the filling.
- For the filling, puree the avocados in a food processor.
- Add the rest of the ingredients one at a time and blend until very smooth and creamy.
- Pour the filling over the crust and spread to even it out.
- Freeze for at least 6 hours or overnight before serving.
- For the mousse, chill the can of coconut milk for a few hours, then spoon out the solid portion into a bowl.
- Whip the coconut milk until the consistency of whipped cream.
- Add the sunflower seed butter and honey, then whip some more until well combined.
- Add a generous dollop to your torte.
OMG that looks amazing! Just a bout the most gorgeous chocolate dessert pie I’ve ever seen. I can’t WAIT to try this next special occasion.
What is the difference between cocoa powder & cocoa? It looks lovely but I really dont know what cocoa is. Am I missing something obvious?
Thanks
Michelle
No worries…they’re the same
This looks awesome. Possibly something I would even attempt!
I made this and it is very good, if I were to make it again I would probably skip the strawberry layer and just put fresh sliced strawberries or a berry sauce on top because it kind of tastes like a popsicle layer inbetween frozen pudding and a brownie haha. But just a heads up, cocoa powder is not raw. Cacao powder is raw and is also a less processed version of the same product, which is what I used to make this cake. Tasted delicious.
Thanks!! I’m still learning all the ins and outs of raw food–I’d rather have a raw and less processed product where I can. What brand did you use and is it available at, say, a Whole Foods?
Stupid question. It says to take the solid part of the coconut milk out. Which part do you whip? The milk or the solid part?
No problem! Whip the solid part
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