Vegan Flourless Chocolate Torte – with beans and avocado!

Whenever I say the words chocolate flourless torte, my mouth fills with saliva. I bet yours does too. It’s the richest, creamiest, most deliciously moist cake in the world. AND, it’s gluten free. YUM! However, it’s typically made with butter, eggs, sugar and sometimes cream. It’s a tad bit rich.

What if I told you that it can be made with beans and avocado. Yes, that’s right – beans in your cake! Adding a ton of protein and healthy fat makes this decadent dessert way healthier for you and more blood sugar friendly.

This cake is so dense, thick, and doesn’t rise as much as other types, but that’s what makes it so fudgy and delicious. So delicious, you can freeze these in small quantities and can eat it frozen. Trust me. This is both good and bad.

gluten free vegan flourless torte

 

Flourless Bean Torte

Ingredients

6 squares unsweetened chocolate (ie. 6 oz)
1.5 cups semi sweet choc chips
3/4 cup sugar
19 oz. can black beans, drained
2 avocados
1/2 cup boiling water

Directions

1. Preheat the oven to 350F

2.Mash beans and avocado – either in a food processor, or using a potato masher or fork to mash them together really well. Then add 1/4 cup of sugar to this.

3. Chop up the large squares of unsweetened chocolate and add to a double burner with the chocolate chips to melt them. A double burner* is one empty pot over one pot with boiling water. Stir constantly. I do not recommend direct heat as it’s easy to burn the chocolate.

4.In another pot, boil 1/2 cup water and add 1/2 cup of the sugar to quickly melt them – then add to melted chocolate mixture.

5.. Mix chocolate mixture and bean/avocado mixture together and pour into a round baking pan approx 8″.

6.Bake 350 for 1 – 1.5 hours until knife comes out clean in the centre. Let sit so the cake flattens out and becomes dense.

*You don’t need an actual double burner – you can just use two pots of different size and place one inside the other (it will be kind of angled upwards but as long as one can sit inside the other it will work – fill the bottom one with water and add the chocolate to the pot that sits inside that one.

Freezes really well if covered tightly.

Enjoy!

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!


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