Flourless Chocolate Torte, recipe provided below (adapted from Well Plated).
- 9 ounces good-quality dark chocolate (65% or higher), finely chopped
- 9 ounces (18 tablespoons) unsalted butter (Kenzie recommends European-style, such as Kerrygold)
- 1 1/2 cups granulated sugar
- 7 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- If you are feeling dangerous: a few tablespoons rum, bourbon, or whiskey (Kenzie puts in “a splash”)
- Optional, for serving: powdered sugar, berries, and/or sweetened whipped cream
- Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again.
- Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.
- Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.
- Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires.
Calories Per Slice: 270
Chocolate Pudding Pops, recipe provided below (adapted from Well Plated)
Ingredients: For the Pops:
- 2 1/2 cups Almond Breeze Chocolate Almondmilk
- 6 tablespoons unsweetened cocoa powder
- 3 tablespoons light agave nectar
- 1/2 teaspoon kosher salt
- 5 tablespoons chia seeds
Ingredients: For the Chocolate Shell
- 6 ounces semi sweet chocolate (dairy free if needed)
- 2 tablespoons coconut oil
- Assorted garnishes: Sprinkles, freeze dried raspberries, roasted chopped almonds, extra chopped dark chocolate, chopped chocolate sandwich cookies, chopped peanut butter cups
- In a medium saucepan, combine the chocolate almondmilk, cocoa powder, agave, and salt. Heat over medium low, whisking continually, until the cocoa dissolves, 1 to 2 minutes. Pour the mixture into a medium bowl, then whisk in the chia seeds. Let cool to room temperature.
- Cover the bowl with plastic and refrigerate the mixture until the mixture is completely chilled and the chia seeds are plumped, about 2 hours more, whisking once halfway through and breaking up any clumps. (You can also let the mixture sit overnight). Once chilled, divide evenly between 6, 8-ounce or larger ice pop molds (you can also pour into a smaller mold—you will just have more than 6). Freeze pops until completely solid, at least 8 hours or overnight. Let sit at room temperature a few minutes before unmolding. If the pops stick to the mold, run the plastic ends of the mold under warm water for a few seconds, until they loosen.
- To make the chocolate dip, melt the semi sweet chocolate and coconut oil together. Drizzle over the pops or dip the pops directly into the chocolate. While the chocolate is still wet, sprinkle with any desired toppings (or place toppings on a plate or in a bowl and “dunk” the pops into them). Place in a plastic bag or on top of a parchment lined plate or baking sheet and return to freezer for a few minutes to set the chocolate if needed. Enjoy!
Calories Per Pudding Pop: 130
Avocado Chocolate Mousse, recipe provided below (adapted from Well Plated)
- 2 large, ripe avocados (about 8 ounces each)
- 4 ounces chopped semi-sweet chocolate or chocolate chips (at least 60% dark), about 1/2 cup plus 2 tablespoons
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup Almond Breeze Unsweetened Almondmilk Cashewmilk Blend
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- Optional: 1-3 teaspoons light agave nectar or maple syrup (OK to substitute pure maple syrup, though the flavor will change somewhat)
- For serving: fresh raspberries, sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shavings
- Place the chopped chocolate or chocolate chips in a microwave safe bowl. Microwave in 15 second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.
- Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade. Add the melted chocolate, cocoa powder, Almondmilk Cashewmilk blend, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and add a few teaspoons of agave if additional sweetness is desired. Spoon into glasses. Enjoy immediate as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. Serve topped with raspberries, cream, and chocolate shavings.
Calories Per Serving: 348