How is it possible to have a creamy AND crunchy dish you ask? With a crust made from crispy chopped pecans, sweetened with cacao and maple syrup, and a topping made from creamy avocado – hidden among more cacao sweetened with maple syrup – you can’t go wrong. I love this dessert. Like love love. And again – the secret ingredient happens to be avocados…and you would never guess if I didn’t just tell you!
I have made this recipe a couple of times now, and it has passed the test for unexpected guests, guests who think vegan food = lettuce, and picky teenagers who despise anything vegan just out of spite. You would never guess that something so decadent, chocolatey, sweet, creamy while crunchy and just plain freaking delicious would be a raw vegan dessert.
I recently fell in love with pecans. I never was a pecan lover, until I tried them roasted, in a quinoa oatmeal. I ate one fresh out of the oven, curious if I was going to like it, and it was like – where have you been all of my life? Since then I have made pecan pies, and enjoyed roasted pecans with pineapple, drizzled in agave. They are pretty delicious. And they make this crust perfection. You get the creamy topping, and then this crunchy nutty chocolatey crust.
Both the topping and the crust of this amazing creation are perfectly sweetened with cacao and maple syrup. I recommend that you taste each (a couple of times!) to be sure that you have achieved the perfect balance of sweetness to cacao, adjusting by adding a touch more of either ingredient until just right. (And then of course, taste test one more time!) I like this to be a touch on the bittersweet side – but I know that the kiddos will enjoy it much more, the sweeter it is.
Another great part of this recipe is that it hardly requires any advance notice. No soaking nuts overnight, and it just needs a couple of hours in the freezer to set. Once frozen and served, the leftovers store in the refrigerator – ideal for midnight snacking.
Creamy Crunchy Chocolate Torte
Prep Time: 20 min Set Time: 2 hours Serves: 6-8