Life by Chocolate

I created this recipe but I wish I could take credit for the idea. That honor goes to Mercedes at the blog Desert Candy. Her recipe for Chocolate-Peanut Butter Mousse Tarts inspired me so, that I asked her if she mind if I adapted it for The Daily Raw Cafe.
She graciously gave her consent.

This is for all the chocolate lovers out there. I promise you will not be disappointed.

Thank you Mercedes!

Viva Raw Foods!

Terilynn

Chocolate-Almond Butter Torte

CHOCOLATE CRUST
2 cups walnuts, unsoaked
6 Medjool dates, pitted, unsoaked
¼ cup cocoa powder
¼ teaspoon sea salt

CHOCOLATE LAYER
2 avocados, diced
½ cup agave nectar
¼ cup cocoa powder
¼ cup water
2 teaspoons vanilla extract
2 tablespoons coconut butter

ALMOND BUTTER LAYER
¼ cup almond butter
½ cup cashews, unsoaked
½ cup agave nectar
2 tablespoons coconut butter
½ cup water

CHOCOLATE GLAZE
¼ cup water
¼ cup maple syrup (not a raw product)
½ cup cocoa powder
2 tablespoons coconut butter

1 In a food processor, combine walnuts, sea salt and dates until walnuts become crumbs. Add cocoa powder and mix well. Press crust into a 8 x 2-5/8 springform pan. Place in the freezer.

2 For the chocolate layer, combine avocados, agave nectar, coconut butter, water and vanilla extract in the blender. Blend until smooth and creamy. Remove the springform pan from the freezer. Pour the chocolate mousse over the crust and place back in the freezer.

3 For the almond butter layer, add the cashews and agave nectar to the blender until cashews break down a bit. Add almond butter and coconut butter. The mixture will become thick very quickly, have the water on hand to stream in the running blender, using additional water if necessary. Pour the mousse into the springform. Return to freezer for at least 4 hours to set.

4 In the blender, combine water, maple syrup, cocoa powder and coconut butter until well combined.

5 Once the torte is ready, pour the chocolate glaze over the torte, place in the torte in the freezer for an hour or until the glaze hardens.

Servings: 8

The torte can be stored in the freezer.