Mexican Chocolate-Avocado Torte with Cinnamon-Toasted Pepitas

Ingredients

• 0.5 medium ripe avocado, about 60g, for creaminess
• 2 tablespoons unsweetened cocoa powder, high-quality
• 1 ounce dark chocolate (70% cacao), melted
• 0.33 cup almond flour, for structure
• 1 tablespoon ground flaxseed, for egg binder
• 2.5 tablespoons water, for flax mixture
• 2 tablespoons maple syrup, natural sweetener
• 1.5 tablespoons coconut oil, melted
• 0.5 teaspoon ground cinnamon, Mexican-style warmth
• 0.25 teaspoon sea salt, enhances chocolate
• 0.5 teaspoon vanilla extract, pure vanilla
• 3 tablespoons raw pumpkin seeds (pepitas), for crust and topping
• 1 teaspoon coconut sugar, for pepita toasting

Instructions

1. 1

   Prepare flax egg: Mix ground flaxseed with 2.5 tbsp water in a small bowl. Let sit 5 minutes until gelatinous.

2. 2

   Toast pepitas: In a small skillet over medium heat, toast 3 tbsp pepitas with 1 tsp coconut sugar and pinch of cinnamon for 2-3 minutes until fragrant. Set aside 1 tbsp for topping; finely chop 2 tbsp for the crust.