The Vegan, Gluten Free Avocado Chocolate Mini Tortes are sure to satisfy your chocolate cravings and lets face it making Mini tortes allows you to sample after made, and your guests or family will have no idea. This is a no bake dessert as well, does it get any better than that?
Ingredients:
No Bake Crust:
2 cups nuts (I used Almonds; Pecan, Walnuts, or Cashews would work too)
1/4 C cocoa Powder
2 Tbsp Vegan Shortening (or Coconut Oil)
1/4 Cup Maple Syrup
1 tsp Pure Vanilla Extract
1/2 tsp Salt
Avocado Mousse:
2-3 Avocados (about 2 cups)
1/3 Cup Almond Milk
3/4 Cup Maple Syrup
1 TBSP Arrowroot Powder
1/4 Tsp Salt
2 tsp-1 TBSP Pure Vanilla Extract
3/4 Cup Cocoa Powder
3 squares of a 3.5oz Lindt Dark Chocolate Bar
Direction:
For the Crust
Process nuts in a food processor until chunky, add additional ingredients and process until combined.
Line 24 cupcake tins with foil lined baking cups. Using a 1 tbsp scoop, scoop mixture into pan and press with the back of a spoon until level and packed down. Place in freezer while making Mousse.
For the Mousse:
Process Avocados in avoid processor until smooth. Meanwhile heat the almost milk to a boil, then add the chocolate bar, mix with a small whisk until chocolate is creamy.
Once avocado is smooth begin adding the remaining mousse ingredients until rich, fudgey and smooth.
Using a 2 TBSP scoop, scoop the mousse into the already frozen crusts. Smooth with the backside of a spoon and freeze 1 hr.
Options for serving: leave in freezer and remove 20-30 mins before serving. For a more pudding like consistency (thick pudding) move to fridge and serve from there.
Top with berries, whipped almond or coconut cream or just eat standing in front of the fridge when no one is looking..... You know you want to!
Enjoy and Namaste!
Pam
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