Peruvian Purple Potato & Cacao Nib Torte with Avocado Mousse

Name: Peruvian Purple Potato & Cacao Nib Torte with Avocado Mousse
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 4 servings
Ingredients: 0.5 cup purple potatoes, roasted & cooled; 0.33 cup almond flour; 0.5 cup raw cacao powder, unsweetened; 4 large pasture-raised eggs; 0.33 cup raw honey; 0.25 cup almond butter, natural; 1 tsp vanilla extract; 0.25 tsp sea salt; 2 medium ripe avocados; 0.25 cup coconut milk, full-fat; 2 tbsp lime juice, fresh; 2 tbsp raw honey; 0.33 cup raw cacao nibs; 1 tbsp ghee or coconut oil

Prep 25 min · Cook 28 min · Serves 4 · medium

Paleo

A stunning ancestral Andean-inspired dessert featuring naturally purple potatoes blended into a flourless chocolate cake, topped with silky avocado mousse and toasted Amazonian cacao nibs. This paleo torte honors indigenous South American ingredients while delivering rich chocolate decadence without any grains or dairy.

Ingredients

0.5 cup purple potatoes, roasted & cooled
0.33 cup almond flour
0.5 cup raw cacao powder, unsweetened
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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