Oh. My. Goodness.
Yep, I did it. Not only is this DELICIOUS, but also vegan and gluten free. You may just want to make 2 while you're at it.
You will need at 10" springform pan or tart pan. Place your pan in the freezer to chill at least 10 minutes prior to prepping it by lightly coating with chilled vegan butter and dusting with rice flour.
Preheat oven to 350º F.
Combine wet ingredients:
1/2 cup vegan butter (like Earth Balance), melted
1/3 cup coconut sugar
2 flax "eggs"*
1 tsp vanilla
Combine dry ingredients in a separate bowl:
1/3 cup cocoa powder, sifted
1/2 cup garbanzo flour, sifted
1/4 tsp sea salt
1/4 tsp baking powder
Combine wet and dry mixtures and whisk well until all dry ingredients are moistened. Spread brownie mixture into prepared pan (see above) and bake for 20 minutes, or until brownie layer begins to pull away from the edges of the pan. Do not remove from the pan, cool completely.
*To make a Flax "Egg" for binding:
Combine 1 Tbsp ground flax + 3 Tbsp warm water, process in food processor for about 1 minute or until it reaches an egg-like consistency
4 avocados, pitted and flesh scooped out
2 Tbsp coconut oil, melted
1 cup coconut sugar
2/3 cup cocoa powder, sifted
1 tsp vanilla
Place all 5 ingredients in a food processor and process until smooth and creamy. Layer the avocado mixture on top of the cooled brownie layer. Scroll down for final instructions...
Cover and place the torte in the freezer for at least 1 hour before serving, removing springform or outer ring of tart pan and thawing about 10 minutes before slicing and serving. Store leftovers (as if!) covered in the freezer.
*gluten-free and soy-free