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Strawberry Chocolate Fudge Torte with Mousse
Ingredients:
- 2 cups Pecans or Walnuts
- ¼ cup Unsweetened Cacao Powder
- 2 tbsp Coconut oil, melted
- ¼ cup Raw Organic Honey
- 1 tsp Vanilla
- ½ tsp Salt
- 3 Avocados
- ⅓ cup Full Fat Coconut milk
- ½ cup Raw Organic Honey
- 1 tbsp Arrowroot Powder
- ¼ tsp Salt
- 1 tsp Vanilla
- 10 oz Dark Chocolate Chips, melted in 1-2 Coconut Oil
- ¼ cup Unsweetened Cocoa
- 1 cup Diced Strawberries
- 1 can Full Fat Coconut Milk
- 2 tbsp Sunflower Seed Butter
- 1 tbsp Raw Organic Honey
Instructions:
Crust
Place the pecans or walnuts in a food processor and grind into a coarse meal. Add ¼ cup cacao,
melted coconut oil, ¼ cup honey, vanilla, and salt, until well combined. Press into a baking dish
or pie plate and spread the diced strawberries on top. Place in the freezer while you prepare the
filling.
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 evenly. Freeze for at least 6 hours or overnight before serving.
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 large heaping spoonful to your torte.
