FLOSSIE ’ S NO- BAKE CHOCOLATE TORTE
This wonderful recipe comes from Flossie Williamson who works with me in the test kitchen at Wanaka. Be sure to use soft dates – if too dry the mix won’t be sticky enough. If you do only have dry store-cupboard dates, cover with boiling water and leave for 5 minutes to soften, then drain well before using.
Nut Base:
1 cup of mixed hazelnuts and almonds, or use all of one type
1 cup pitted dates, chopped
2 tablespoons cocoa powder
½ teaspoon vanilla essence pinch salt
2 tablespoons coconut oil
Avocado Chocolate Mousse Filling:
1 cup of dark 70 per cent chocolate, broken into small pieces
1 cup coconut cream
2 tablespoons coconut oil
2 tablespoons maple syrup, or honey
1 large just-ripe avocado, cut into chunks
Chocolate Topping:
¼ cup cacao butter
¼ cup coconut oil
½ cup cocoa or cacao powder
2 tablespoons maple syrup
½ teaspoon vanilla extract pinch of salt
To serve: fresh raspberries
Line the base of a 23cm spring-form cake tin with plastic wrap. To make the base, place the nuts in a food processor and blitz to a very fine crumb. Add the rest of the ingredients and whizz until combined. Check consistency by pressing a little of the mixture between your fingers – it should stick together. If it’s too dry, add a little more water in stages until it comes together.
Press the nut mixture evenly and firmly over the base of prepared tin. Place in the freezer while making the filling.
For the filling, place chocolate, coconut cream, coconut oil and maple syrup (or honey) in a saucepan and stir over low heat until smooth. Remove from heat and cool for 10 minutes. Pour into a blender or food processor, add avocado and blend until smooth.
Pour filling on top of the frozen base, smooth the top and put back in the freezer for at least 45 minutes.
To make the chocolate topping, melt the cacao butter and coconut oil in a small saucepan over low heat. When melted, remove from heat, add the remaining ingredients and stir until smooth, ensuring any cocoa lumps are dissolved. Leave to cool before spreading over the frozen torte.
Return to the freezer until ready to serve. Allow to partially thaw for 15 minutes before serving. Use a hot knife for neat slices and serve with raspberries.
The torte will keep for several weeks in a covered container in the freezer. Serves 12–14