Hi there!! HAPPY Wednesday :D
How are you?! How's your week going so far?! I hope you're making it a healthy and productive one!! I'm traveling to Sacramento in a few hours, but before I head out, I want to post this RICH, DARK, DREAMY, and HEALTHY dessert! Who says you can't be healthy and eat your cake (torte) too?! :D Combine 2 nutritious and delicious ingredients for an irresistible treat with this recipe from Jessica Nadel's book, Greens 24/7...
CHOCOLATE HAZELNUT AVOCADO TORTE
Cook time: 15 minutes
Total time: 35 minutes, plus 1 hour chilling
1 cup plus 1 Tbsp hazelnuts
1 cup Medjool dates, pitted
1/4 cup plus 2 Tbsp cocoa powder
2 large or 3 small avocados, peeled and pitted
pinch of sea salt
3 Tbsp maple syrup
1/4 cup nondairy chocolate chips
Preheat oven to 300F. On a baking sheet, toast 1 cup hazelnuts in the oven for 10 minutes. Let cool, then wrap in a clean tea towel folded over and rub off the skins.
Prepare the crust: In a food processor, pulse nuts into a coarse meal. Add dates and 2 Tbsp cocoa powder and process until mixture is sticky and crumbly. If it isn't tacky, add a Tbsp of water and process again. Press the mixture down into a 9-inch tart pan with a removable base (you can also use a pie plate or springform pan).
In a food processor, blend remaining cocoa powder, avocado, salt, and maple syrup until velvety. Spoon into the crust and smooth with a spatula or the back of a spoon.
In a double boiler or microwave, melt chips and drizzle on top of torte. Chop remaining hazelnuts and sprinkle on top. Refrigerate for 1 hour or until ready to serve.
Nutrition per serving: 220 calories, 14g fat.
It's okay to be a little DREAMY...this dessert is a HEALTHY winner!! BRING IT ON!!! :D
Have a FITastic couple of days!
SEE YOU right back here on Fridayyyyy!!
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Pamela Stewart, NASM Certified Personal Trainer and Weight Loss Specialist