Reprised: No Bake Chocolate Torte

IMG_1791

With the holiday season appearing faster than you can say you can name all of Santa’s reindeer, I’m getting into the holiday mood by preparing some of our favourite treats.  For today’s recipe post, I decided to re-post this heavenly Chocolate Pie with a twist.

This no bake chocolate pie is one of my all time favourites.  It’s simple and easy to make.  And… I love this recipe so much because it’s a decadent sweet dessert, with a hint of salty, that’s so big right now.

I typically like to make the pie recipe that I posted, however with two kiddies running around, work and seemingly not enough hours in the day, I modified the recipe to half the ingredients to make a chocolate torte.  This cuts down on prep time and still keeps this dessert’s wow factor.  It’s hard to see in the pictures, but the original pie recipe makes a thick upper mousse layer, where as the torte’s mousse layer is half that of the pie recipe.

Here’s the Torte recipe:

The Mousse

IMG_1790

I made this first because I do it all in my food processor.  After I make the mousse, a quick rinse of the food processor allows me to move on to making the crust in the same processor bowl.  This cuts down on time.

3 Avocados, chopped coarsely

1/4 cup almond milk

1/2 cup maple syrup

1 tbsp almond butter (or any other nut or seed butter)

1 tbsp arrowroot powder (easily found at the Bulk Barn)

1/4 tsp sea salt

1 tsp vanilla

1/4 cup raw cacao powder (now easily available in most grocery stores, Bulk Barn or health food stores)

2 cups semi sweet chocolate chips, melted

IMG_1789

Note: I found this great option in the natural health food section at Zehrs.  It’s a dairy free, sugar free and gluten free chocolate.

Put all the ingredients into the food processor and blend until smooth.  Transfer to a bowl.

Make the Crust

1 cup pecan pieces

1/8 cup raw cacao powder

1 tbsp coconut oil

1/8 cup maple syrup

1/2 tsp vanilla

1/4 tsp sea salt

Combine all ingredients in a blender and blend until crumbly.  Press crumbly mixture into a 7-9 inch round pan.  Using a spring form pan gives this recipe a nice leg up for presentation and serving.  Chill crust for 30 minutes in the freezer.

Assemble

Pull crust out of the freezer.  Fold mousse over crust.  Garnish with pecan pieces and chocolate chips.  Put it back in the freezer to set for about 30 min.  Let sit 5-10 minutes before serving.  Happy festive season!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s