Category
Desserts
Servings
10
Prep Time
20 minutes
Cook Time
60 minutes
Ingredients
7 oz. almond flour
1/4 cup butter, melted
-
1/4 cup olive oil
1/4 cup cacao powder
1/4 cup sugar
-
1/4 teaspoon salt
5 avocados, ripe, mashed
4,5 oz. dark chocolate
½ cup sugar
2 tablespoons cacao powder
1/2 cup almond milk
1 teaspoon vanilla extract
-
1/4 teaspoon salt
- 1 tablespoon rum (optional)
1 oz. peanuts, toasted, crumbled
For the Crust
For the filling:
For the topping:
Directions
- 1. Grease a 9' round cake pan.
2. In a mixing bowl, combine the melted butter with the olive oil, almond flour, cacao powder, sugar, and a pinch of salt. Mix well and pour into the prepared cake pan.
- 3. Refrigerate for 30 minutes until firm.
4. Combine the mashed avocados, with the melted chocolate, sugar, cacao powder, almond milk, vanilla, salt, and optionally the rum, using an electric mixer for better results.
- 5. With a rubber spatula, spread the mixture on top of the crust.
- 6. Garnish with the crumbled peanuts and refrigerate for a minimum of 30 minutes.
- 7. Slice and serve cold.
Recipe Note
WHAT YOU’LL NEED:
• Mixer
NOTES:
This is THE only no-bake chocolate cake recipe you will ever need!
