BREAKTHELOOP X SPEEDO // S2 EP6

breaktheloop-x-speedo-s2-ep6

TOTALLY RAW CHOCOLATE TORTE

Ok so this is the one that I’ve been waiting to share! Probably the best thing to ever come out of my kitchen in a sweet treat sense, at least! And the best part? Zero refined sugar, zero flour, zero nasties… It’s just full of the good stuff and thankfully, happens to taste RIDICULOUSLY good! This is the perfect thing to take to a party that you know will be filled with super unhealthy offerings, I can guarantee that people will be tucking in completely unaware that it’s the ‘good-for-you’ treat!

(You will need a food processor to get the best results but if I didn’t have one, I would probably buy one, just so that I could make this! Ha!)

INGREDIENTS

FOR THE BASE

  • 1 Cup Pecans
  • 1 Cup Almonds
  • 1/4 Cup Pistachios
  • 1/4 Cup Cashews
  • 1/8 Cup Maple Syrup
  • 1 Tablespoon Coconut Oil
  • 1/8 Cup Honey (Or if you want to make this vegan then just use 1/4 cup maple syrup)
  • 1/4 Cup High quality cocoa powder
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon of Sea Salt

FOR THE MOUSSE

  • 4 Ripe Avocados
  • 1/4 Cup Almond Milk (We use Plenish)
  • 1/4 Cup Cocoa Powder, sifted well
  • 100g of Quality Dark Chocolate
  • 1/4 Cup Almond Butter
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Sea Salt
  • 1/2 Cup of Maple Syrup (or again, 1/4 Honey | 1/4 Maple Syrup)

DIRECTIONS

  1. Grab your food processor and throw in all the nuts, you want them to be broken up into pretty small chunks so that the base sticks together properly.
  2. Now add in the rest of the base ingredients and mix together until it forms a lump of ‘dough’. Remove and press into dish, take some time to make sure that the mixture is evenly distributed and really packed in tight. This will keep it together as a crust.
  3. Once this is done, whack it in the freezer to set.
  4. Now, to make the mousse, melt down your dark chocolate until it’s liquid consistency, be careful not to burn.
  5. Add all mousse ingredients to the food processor and blast until you have a smooth, lump free consistency… this may take a while!
  6. Now, spoon on top of the crust, pop back in the freezer and allow a couple of hours for it to set.

We enjoy this straight from the freezer but if you prefer your topping a little softer then allow it to sit for an hour or so before tucking in! Refrigerated it will last a couple of days but I’m fairly certain it will be devoured before then!

If you’re like us you will find yourself with your head in the fridge, fork in hand, multiple times per day… It’s SO good!

// This recipe was created in conjunction with Speedo but all ideas and opinions are my own.

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