Divinely Decadent Chocolate “Cheezecake” Torte (Vegan, Raw)

Divinely Decadent Chocolate “Cheezecake” Torte (Vegan, Raw)

FROM 3 PART SERIES of DECADENT DESSERTS with AVOCADO on “CT STYLE” morning show, News Channel 8


1) Ripe Avocados

2) Hand full of water soaked mejdool dates, and the sweet water they soaked in

3) Raw Cacao Powder ( or Unsweetened Cocoa or Carob Powder)

(Or if opting to create the lime-y version: omit the cacao powder, reduce the water content slightly, and make with fresh lime juice & zest!)

4) High quality vanilla extract or powder



NATURAL SUGAR AMOUNTS & SWEETNESS: To reduce the amount of natural sugar, reduce the amount of dates and add a bit of Natural Stevia (not truvia) to taste. I like to do a mix of dates AND stevia. Sometimes I mix it up with a different natural, “low-glycemic” & nutrient rich sweetener like REAL maple syrup, raw honey, or coconut sugar.

FLAVOR: Generally 1 tbs cacao powder to 1 avocado, and about 4 dates + a few drops of stevia is lighter chocolate. 2 tbs cacao powder to 1 avocado, and 3 dates + a few drops of stevia is intense deep dark chocolate taste.



Blender, Knife (to cut open avocadoes!), Measuring spoons



1) Place all ingredients in the blender. Use just enough of the water that you soaked the dates in so the ingredients will turn in the blender, but not too much (about ½ cup water for 1 avocado/4 dates). Keep the mixture as thick as possible. You may try stopping the blender and mixing things around to help it reach the blade a few times if necessary. Do NOT overwork your blender motor.


Divinely Decadent Chocolate “Cheezecake” Torte

This is the more intricate of these three options, but oh so worth it.

Equipment: Tarte pan, pie pan, or even baking dish. Whatever you have, with a little bit of depth!

Option to use food processor for crust, or just chop by hand or pulse in blender.

Extra Ingredients:

– 1 cup or so of raw, organic cashews soaked in water for 2-4 hours

– A few generous tablespoons of organic virgin coconut oil

– Any combination of Edible flowers, Fresh Mint leaves, cacao nibs, coconut shreds, whole nuts, goji berries, raspberries, fresh sliced fruits or anything else that you can have fun creating a beautiful masterpiece on top with.


Any organic nut of choice. Pecans, hazelnuts, Cashews,

Coconut Oil,

Pinch of Salt if desired.



1) Make your crust by pulsing the nuts in the food processor or blender. Then pulse or mix in a couple of tablespoons of coconut oil, and light pinch of salt if desired (You could add cacao powder & a tablespoon of maple syrup for a chocolate crust as well.)

2) Take the nut mixture and press it evenly into the pan you are using for your tarte.

3) Place in the freezer to harden and set while you make the filling



1) With the BASE ingredients in the blender, add the soaked cashews and coconut oil and mix until everything is as creamy as possible. DO NOT over work your blender by giving the motor breaks in between working towards the creamiest mixture possible. Might need to stop and move things around with a long spoon in between, depending on the blender

2) Test the flavor and make any tweaks as necessary.

3) Take the crust out of the freezer and spread the filling on top.

4) Replace the torte in the freezer until it sets – 2 hours.

5) Have fun decorating the top of the torte with any combination of the above, or other healthy, fresh edibles!

6) Serve the crowd, and enjoy watching them be wow’ed!

In Joy