Fudge Brownie Torte (vegan, gluten-free)

Oh. My. Goodness.

Yep, I did it. Not only is this DELICIOUS, but also vegan and gluten free. You may just want to make two while you're at it.

.................................................................................

FUDGE BROWNIE TORTE

Gluten free, can be soy free (use a soy free vegan butter) and vegan.

Prep Time: 20 minutes

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.

Brownie Layer Ingredients

Wet Ingredients

1/2 cup vegan butter (like Earth Balance), melted
1/3 cup coconut sugar
2 flax "eggs" (see recipe notes)
1 tsp vanilla

Dry Ingredients

1/3 cup cocoa powder, sifted
1/2 cup garbanzo flour, sifted
1/4 tsp sea salt
1/4 tsp baking powder

Method

Preheat oven to 350˚ F.

Combine wet and dry ingredients in two separate bowls, then 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.

Fudge Layer Ingredients

4 avocados, pitted and peeled

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.

YUM!!!

.................................................................................

RECIPE NOTES

To make 1 Flax "Egg" for binding (you will need to DOUBLE this recipe as you need 2 flax eggs for this recipe): 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

© 2014 Ahimsa Kitchen and Marty Tribble | Reproduction of this post without written permission is unlawful.

Hot Cocoa (vegan, gluten-free)

This recipe is derived from The Joy of Vegan Baking by Colleen Patrick-Goudreau...if you don't have it in your collection, order it today! It's the most used book in my kitchen, and I have yet to find a recipe that non-vegans didn't devour ("this is vegan???").

1/4 cup unsweetened cocoa powder

1/2 cup water

4 cups non-dairy milk like soy, almond or rice milk

1 tsp vanilla

1/2 tsp mint extract (optional)
agave or raw sugar to taste

vegan marshmallows for topping (I used Dandies)

Combine cocoa powder and water in a small pot over medium heat; stir frequently until mixture reaches a boil. Continue to cook and stir constantly for about 1 minute. Add choice of milk and heat to desired drinking temperature (do not boil). Remove from heat and stir in vanilla, mint (optional), and agave. Serve immediately with a garnish of marshmallows as desired.

*gluten free, can be soy free if using a non-soy milk and skipping the marshmallows