Flourless Chocolate Avocado Torte
Deep, dark and fudgy — and not a grain of flour or spoon of white sugar in sight. Ripe avocado does the work of butter, keeping every slice silky. Nobody will believe it is good for them.
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- Naturally gluten free
- Makes enough for 12
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 large ripe avocados (about 1 cup mashed)
- 3/4 cup (75 g) raw cacao or cocoa powder
- 1/2 cup (120 ml) pure maple syrup
- 6 soft Medjool dates, pitted
- 3 large eggs
- 1/3 cup (80 ml) melted coconut oil
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- Pinch of sea salt
- Optional: 1/3 cup dark chocolate chunks (no-sugar-added)
How to make it
Preheat oven to 350°F (175°C). Line an 8-inch round pan with parchment.
In a food processor, blend avocados, dates, maple syrup and vanilla until completely smooth.
Add eggs, melted coconut oil, cacao, baking soda and salt. Blend again until glossy.
Fold in chocolate chunks if using. Pour into the pan and smooth the top.
Bake 28–32 minutes, until the edges are set but the center still has a slight wobble. Do not overbake — it firms as it cools.
Cool completely in the pan, then chill 1 hour for clean, fudgy slices.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Flourless Chocolate Avocado Torte
Deep, dark and fudgy — and not a grain of flour or spoon of white sugar in sight. Ripe avocado does the work of butter, keeping every slice silky. Nobody will believe it is good…
Ingredients
- 2 large ripe avocados (about 1 cup mashed)
- 3/4 cup (75 g) raw cacao or cocoa powder
- 1/2 cup (120 ml) pure maple syrup
- 6 soft Medjool dates, pitted
- 3 large eggs
- 1/3 cup (80 ml) melted coconut oil
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- Pinch of sea salt
- Optional: 1/3 cup dark chocolate chunks (no-sugar-added)
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch round pan with parchment.
- In a food processor, blend avocados, dates, maple syrup and vanilla until completely smooth.
- Add eggs, melted coconut oil, cacao, baking soda and salt. Blend again until glossy.
- Fold in chocolate chunks if using. Pour into the pan and smooth the top.
- Bake 28–32 minutes, until the edges are set but the center still has a slight wobble. Do not overbake — it firms as it cools.
- Cool completely in the pan, then chill 1 hour for clean, fudgy slices.
