deceptively delicious

This might go down in history as one of the strangest desserts I have ever made. But it is also one of the more healthy, decadent, and whimsical sweets to have emerged from my kitchen, and one I wouldn’t hesitate to make again.

Behold: Raw Vegan Chocolate Avocado Pudding Birthday Torte with a Clif Bar Crust.


This torte was inspired by a few things. First, I had eaten a raw vegan chocolate avocado pudding a few months ago and was blown away by how rich, chocolatey, and not obviously avocado-ey it was. I immediately stored it away in my ever-growing mental file of things to make, and I knew this would be the perfect occasion to bring it to life.

But to make it extra special for the birthday boy, who has a deep fondness for the Clif bar, I was compelled to engineer a Clif bar crust. Simply laying the bars in the bottom of the pan seemed far too boring, so I adapted this recipe, swapping out pecans for crumbled Clif bars, and it made a deliciously chewy, Chocolate Mint/Chocolate Brownie/Chocolate Chip-y base that was the perfect vehicle for the cool and creamy pudding.


Not only did the birthday boy enjoy his unconventional cake, so did the 20 high school, college, and medical students with whom I’m working this summer. Although some raised quite the eyebrow at the sight of a health bar encrusted greenish-brown tinged “cake,” practically every last plate was licked clean.

I hope this inspires you to think outside of the usual recipe box and try this relatively healthy, amazingly decadent, and totally weird dessert. I promise you’ll be pleasantly surprised.

The proof is in the pudding.

Chocolate Avocado Torte with Clif Bar Crust (adapted from Oh She Glows)

Clif Bar Crust:

3 Clif bars (choose your favorite flavors – the chocolate based ones worked well here)
2 tbsp vegetable oil
1/2 cup cocoa powder
1/4 cup agave nectar
1/2 tsp salt

Pulse Clif bars in food processor until they are coarsely ground. Add oil, cocoa powder, agave nectar, and salt and pulse until combined. Press crust into a greased 9×13 baking dish and place pan in the freezer while you make the pudding.

Chocolate Avocado Pudding:

6 avocados, pitted and scooped
1/3 cup vanilla soy milk
2/3  cup agave nectar

1 tbsp almond butter (or other nut butter)
1/4 tsp salt
1/4 cup cocoa powder 
1 cup + 2 tbsp chocolate chips, melted*
Combine all pudding ingredients except melted chocolate in food processor until smooth. Add melted chocolate and process again until smooth.

To assemble: Place pudding mixture on top of chilled Clif bar crust. Cover well and store in freezer for 2 hours to firm (or can be stored longer). Remove from freezer 15 minutes before serving.

*My foolproof method for melting chocolate in the microwave: microwave chocolate at 1-minute intervals on Power Level 6, stirring after each minute until fully melted.

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