Dark Chocolate Torte

 

Makes four small tortes

Source

Base

125g nuts

½ tsp salt

100g dates, pitted

Filling

1 avocado

38g coconut oil, melted

1 vanilla pod

50 cocoa

Pinch of salt

75g Agave syrup

 

Action

Line large muffin tins with 4 cases

Ensure your dates are pitted, snip with scissors

Whizz dates, salt and nuts together, add a drop of water to make a soft ‘dough’

Press half of the quantity into the four liners as bases for the torte and place in the fridge to set.

Use remainder to make energy balls and place in mini paper cases. (Alternatively make double quantity of the filling and line an additional four muffin cases. This torte freezes well.)

 

Filling: Peel avocado

Weigh the oil and the Agave syrup together

Cut and deseed vanilla pod x1

Weigh cocoa and add a pinch of salt

Place all the ingredients together into a food processor and blitz until smooth

Retrieve bases from fridge

Pipe filling into your chilled cases and return to the fridge for an hour to set.