Peruvian Purple Potato & Cacao Nib Torte with Avocado Mousse
Prep 25 min · Cook 28 min · Serves 4 · medium
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, about 3.5 oz, mashed smooth
- 0.33 cup almond flour, fine ground
- 0.5 cup raw cacao powder, unsweetened, preferably single-origin Peruvian
- 4 large pasture-raised eggs, separated into yolks and whites
- 0.33 cup raw honey, warmed slightly to blend
- 0.25 cup almond butter, natural, unsweetened, creamy
- 1 tsp vanilla extract, pure Madagascar
- 0.25 tsp sea salt, fine grain
- 2 medium ripe avocados, perfectly ripe, pit removed
- 0.25 cup coconut milk, full-fat, canned, the thick portion
- 2 tbsp lime juice, fresh, from about 1 lime
- 2 tbsp raw honey, for avocado mousse
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