Since I made my chocolate avocado tortes (see no bake version and cooked crust version), they quickly became a favourite warm weather dessert – cold, decadent, and also two of the 21 most popular dessert recipes on the blog in 2011. The avocado is masked by the chocolate and creates a cream-like texture, richness, and body as a great base for all that chocolate goodness.
I’ve had a few requests to make an avocado-free version due to allergies. For this version, I ended up making a no-bake almond-oat-date-coconut oil crust (instead of this raw chocolate crust) and I used a can of coconut milk and medjool dates as main ingredients in the chocolate cream part. The can of full fat coconut milk replaces the creamy avocado and the medjool dates replace the maple syrup. I replaced the maple syrup because I thought medjool dates would add thickness to the mixture since the coconut milk isn’t as thick as pureed avocado. I’m not saying that it’s not possible to make one with a liquid sweetener, but this was my first attempt. I’m sure there will be others too!
I love how this version turned out. It’s still decadent like the last version, but also a bit lighter because I left out the cup of chocolate chips. The chocolate filling reminds me a lot of chocolate coconut milk ice cream. Because of this, the torte doesn’t get quite as firm as the original because it has more of an ice cream texture. Originally, I tried chilling this version in the fridge overnight, but it never got firm enough. Once I transferred it to the freezer it was cold enough to set. The original torte firms up more because the chocolate chips harden as it chills. Either way, both versions need to be chilled and I like that this version is a bit lighter. Treat it like an ice cream cake and you are good to go!
Oh, and feel free to add sliced strawberries or other seasonal berries on top just before serving. A homemade berry sauce – just puree some berries with a touch of sweetener – would also be nice drizzled over top. Don’t make the same mistake that I did and freeze the strawberries along with the torte. Add them just before serving, and you’ll be in much better shape for slicing and eating.
Frozen strawberries, are also a pain in the butt to photograph!
As you can see:
I got fed up with photographing frozen strawberries (they turn pale and icy), so I added fresh ones on top.
Problem solved. :)
For nutritional info, see here.
Yup, I’d say it’s a winner…