The ultimate chocolate & avocado torte

Ingredients (serves 12)
Base

• 150 g desiccated coconut
• 150 g macadamia nuts (lightly toasted)
• 1 tsp ground cinnamon
• 150 g pitted dates

Topping

• 2 avocados
• 1 banana
• 15 ml vanilla extract
• 150 g cocoa powder
• 120 ml maple syrup

Method

In a food processor, combine the coconut, macadamia nuts, cinnamon and dates.

Process until the mixture combines, then press firmly into the bottom of a lined 20-centimetre spring-form baking tin.

In the same processor, combine the avocado, banana, vanilla, cocoa and maple syrup. Process until smooth and creamy.

Spoon over the base then refrigerate for 2 hours or until it firms up.

Remove from the tin and serve with chocolate sauce or raspberry coulis, garnish with fresh strawberries/raspberries.

NOTE: This torte is gluten free, wheat free, dairy free and suitable for vegans. You can also remove the base and serve as a mousse. Or, try spooning the avocado/chocolate mixture into an ice-cream machine to make chocolate and avocado ice-cream.

Food photography and recipes: Australian Avocados.