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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.