Peruvian Purple Potato & Cacao Nib Torte with Avocado Mousse

Ingredients

• 1/2 cup purple potatoes, roasted & cooled, about 3 1/2 oz, mashed smooth
• 1/3 cup almond flour, fine ground
• 1/2 cup raw cacao powder, unsweetened, preferably single-origin peruvian
• 4 large pasture-raised eggs, separated into yolks and whites
• 1/3 cup raw honey, warmed slightly to blend
• 1/4 cup almond butter, natural, unsweetened, creamy
• 1 tsp vanilla extract, pure madagascar
• 1/4 tsp sea salt, fine grain
• 2 medium ripe avocados, perfectly ripe, pit removed
• 1/4 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
• 1/3 cup raw cacao nibs, for topping, roughly chopped
• 1 tbsp ghee or coconut oil, for greasing ramekins

Instructions

1. 1

   Preheat oven to 350°F. Lightly grease four 6-oz ramekins with ghee and set on a baking sheet.

2. 2

   In a medium bowl, whisk together mashed purple potatoes, almond flour, cacao powder, almond butter, warmed honey, and vanilla extract until completely smooth with no lumps.