Avocado chocolate torte (gluten free and vegan)

BASE

1. Pre-heat the oven to 175°C

2. Break the pecans down into crumbs and small pieces – either in a chopper or alternatively by bashing them with a rolling pin/kitchen mallet in a bag

3. Add the flour, cocoa, nuts and maple syrup to a large mixing bowl

4. Melt the coconut oil for 15-20 seconds in the microwave

5. Add the oil to the mixing bowl. Stir the mixture together well

6. Add the water. Stir until fully combined

7. Grease a 23cm spring-base round cake tin with melted coconut oil

8. Put the mixture into the tin. Press it down into the tin with your hands or the back of a spoon

9. Bake in the oven for 10-15 minutes until it has a spongy feel

10. Allow to cool. Put it in the freezer for a little while to ensure it is chilled completely

FILLING

1. Whilst the base is in the freezer – peel the avocados and remove the stones. Chop roughly

2. Peel the banana. Chop roughly

3. Put the fruit and all the other ingredients into a blender. Blend until totally smooth

4. Spoon the mixture on top of the base

5. Refrigerate for at least 2 hours. It tastes really good if left overnight

DECORATION

1. Add your favourite berries for decoration (raspberries, strawberries or blueberries work well)