Since I made my chocolate avocado tortes (see no bake version and cooked crust version ), they quickly became a favourite warm weather dessert – cold, decadent, and also two of the 21 most popular dessert recipes on the blog in 2011 . The avocado is masked by the chocolate and creates a cream-like texture, richness, and body as a great base for all that chocolate goodness.
I’ve had a few requests to make an avocado-free version due to allergies. For this version, I ended up making a no-bake almond-oat-date-coconut oil crust (instead of this raw chocolate crust ) and I used a can of coconut milk and medjool dates as main ingredients in the chocolate cream part. The can of full fat coconut milk replaces the creamy avocado and the medjool dates replace the maple syrup. I replaced the maple syrup because I thought medjool dates would add thickness to the mixture since the coconut milk isn’t as thick as pureed avocado. I’m not saying that it’s not possible to make one with a liquid sweetener, but this was my first attempt. I’m sure there will be others too!