|recipe adapted from Oh She Glows|
1 cup + 6 tbsp whole grain spelt flour
1/4 cup + 2 tbsp cocoa powder
1/2 tsp baking powder
1/2 cup sugar + 1/3 cup stevia
1 tbsp flour
1 tsp kosher salt
4 tbsp + 2 tsp canola oil
1/2 cup almond milk
3 tbsp pure agave syrup
2 cups avocado flesh (approx 4 medium avocados), pitted and scooped out1/3 cup almond milk (revised amount)
2/3 cup pure maple syrup
1 tbsp smooth peanut butter
1 tbsp flour
1/4 tsp kosher salt
1 tsp pure vanilla extract
1 cup + 2 tbsp chocolate chips, melted
1/4 cup cocoa powder, sifted
Directions: Preheat oven to 375F. In a large bowl, sift together the dry crust ingredients (spelt, cocoa powder, baking powder, arrowroot powder, sugar and salt). In a medium bowl, whisk the wet crust ingredients (oil, maple syrup, milk). Add wet to dry and stir well.
In a 10 inch springform cake pan, scoop on the crust batter and spread out with a wet spoon or wet hands. The batter will be very sticky so you will have to keep wetting your spoon/hands. Spread out as evenly as possible and bake for 25 minutes at 375F.
Meanwhile, prepare the filling by placing all filling ingredients (except chocolate chips) into food processor. Process until smooth.
Once the crust is done baking, remove from oven to slightly cool off for about 5-10 mins. Now melt your chocolate chips in a small bowl and place melted chocolate into food processor mixture. Process until smooth. Scoop this filling into cake pan on top of crust. Smooth out as much as possible and then place in the freezer for 1.5-2 hours to firm up.
Remove from freezer and allow to sit on the counter for about 10-15 minutes before serving chilled. Serves 10-12. Place leftover torte in the freezer wrapped and placed in a seal container. I’m not sure how long it lasts in the freezer, but I would guess 1-3 weeks if sealed properly.