Mexican Chocolate-Avocado Torte with Cinnamon-Toasted Pepitas

Name: Mexican Chocolate-Avocado Torte with Cinnamon-Toasted Pepitas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Ingredients: 0.5 medium ripe avocado; 2 tablespoons unsweetened cocoa powder; 1 ounce dark chocolate (70% cacao); 0.33 cup almond flour; 1 tablespoon ground flaxseed; 2.5 tablespoons water; 2 tablespoons maple syrup; 1.5 tablespoons coconut oil; 0.5 teaspoon ground cinnamon; 0.25 teaspoon sea salt; 0.5 teaspoon vanilla extract; 3 tablespoons raw pumpkin seeds (pepitas); 1 teaspoon coconut sugar

Prep 20 min · Cook 25 min · Serves 1 · medium

Vegan

A rich, fudgy vegan torte inspired by Mexican mole traditions, blending dark chocolate with creamy avocado, warming cinnamon, and a crunchy pepita crust. Dense, decadent, and completely plant-based.

Ingredients

0.5 medium ripe avocado
2 tablespoons unsweetened cocoa powder
1 ounce dark chocolate (70% cacao)
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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