Chocolate Torte with Walnut Graham Cracker Crust
Updated: Jan 1, 2021
A decadent gluten free, dairy free dessert that will please everyone.
SHOPPING LIST / INGREDIENTS
Crust
Kinnikinnick gluten-free graham crackers (8 ounce package) https://www.kinnikinnick.com/smoreables-graham-style-crackers
Toasted walnuts (1/3 cup)
Unsweetened shredded coconut (1/3 cup)
Coconut oil (1/4 cup melted)
Salt (to taste)
Filling
Firm organic tofu (12 ounce package)
Powdered sugar (1 cup)
Cacao powder (1 cup)
Agave nectar (1 teaspoon)
Bourbon vanilla extract (1 teaspoon)
Instant espresso powder (2 teaspoons)
Canned coconut milk (1/2 cup)
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Prepare Crust. Using the Vitamix dry container, pulse broken graham crackers, walnuts, salt, and shredded coconut until mixture has a grainy texture. Pour crust mixture into a separate bowl and add melted coconut oil. Mix thoroughly with a spatula and pour into a scalloped torte pan. Press mixture into the pan.
Prepare Filling. Using the Vitamix wet container, add all of the filling ingredients and puree, adding more coconut milk to desired consistency. Pour filling into the graham cracker crust and chill for one hour. Enjoy!
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