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.
Save this one for later — hover the image to pin it.
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.
Questions about this recipe
Is Flourless Chocolate Avocado Torte really made without refined sugar?
Yes. All the sweetness comes from pure maple syrup - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Is Flourless Chocolate Avocado Torte gluten free?
Yes, it is naturally gluten free as written - there is no wheat flour in it. Do check any packaged ingredient you use carries a gluten-free label, just to be safe.
How long does Flourless Chocolate Avocado Torte keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Flourless Chocolate Avocado Torte make?
This makes enough for 12. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
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.
