These vegan tortes feature a healthy secret ingredient: avocado!
Avocado is filled with healthy fats, which means the dessert is thick, creamy and filling while giving your body a boost of the nutrients and fats it needs to thrive. And yet, there is no hint of avocado flavor! Instead, you get delicate notes of peanut butter and pecan mixed in with the chocolate. Deliciousness awaits!
Use mini tart tins with pop-out bottoms to make these sweet treats. There are a wide variety of tart tins, so you have your choice of size, depth, shape and even if you want smooth or fluted edges to your tortes. Just make sure they have pop-out bottoms so you can easily remove your chilled torte from the tin to serve. And remember, this is a rich dessert so tiny tins work just fine!
A note on the ingredients: The coconut oil will give a very slight coconut flavor to the crust so if you don't like coconut, go with vegetable oil instead. And depending on the type of veganism you follow, you may want to use honey instead of agave nectar for a lighter sweetness. And finally, double check that the chocolate chips you're buying are vegan. It's easy to find vegan, fair trade semi-sweet and dark chocolate but, double check.

Prep time: 30 minutes 

Chill time: 2 hours 

Total time: 2.5 hours 

Yield: 4-6 mini tortes

No-Bake Mini Double Chocolate Tortes with Pecan Crust


For the crust:

  • 1.5 cups raw, unsalted pecans
  • 1/4 cup cocoa powder
  • 2 tbsp coconut oil (or vegetable oil)
  • 1/4 cup agave nectar
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
For the chocolate-avocado mousse:
  • 1.5 cups ripe avocado flesh (about 2 large or 3 small avocados)
  • 1/3 cup unsweetened original almond milk or similar non-dairy milk
  • 2/3 cup agave nectar
  • 1/2 tbsp smooth peanut butter (or other nut butter)
  • 1 tbsp arrowroot powder (or similar thickener)
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/4 cup cocoa powder
  • 1 cup semi-sweet or dark chocolate chips, melted
Cooking Directions
  1. To make the crust, line the bottom of each tart tin with a circle of parchment paper. In a food processor, pulse the pecans until coarsely chopped. Add the rest of the crust ingredients to the food processor and pulse until combined. Dollop a spoonful of the crust mixture into each tart tin. Use your fingers to spread it evenly across the bottom of the tin, getting it all the way to the sides. Press down with your fingers or a spatula to create a firm, solid crust. Set the tins on a baking sheet and place in freezer to chill.
  2. In a food processor, combine all the mousse ingredients except the chocolate chips. Pulse until completely smooth. In a small sauce pan on the lowest possible heat, warm the chocolate chips, stirring constantly until melted. Allow to cool slightly. Add the melted chocolate to the food processor and pulse until thoroughly combined.
  3. Pull the tart tins from the freezer. Add a few spoonfuls of mousse to each tin, filling it to the top, and smooth it with a spatula. Place the sheet of tins back in the freezer for at least two hours, or until firm.
  4. When ready to serve, pull the tins from the freezer. Pressing up on the bottom of a tin with your thumbs, gently pop the torte out, remove the parchment paper from the bottom, and plate. Serve chilled, as it softens at room temperature. Top with freshly diced fruit and berries, or perhaps a chilled berry compote. Leftovers can be stored in the freezer for several days.
chocolate torte recipe

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