1tablespoonsmooth peanut butter (or other nut butter)
1tablespoonsarrowroot powder
1/4teaspoonkosher salt
1teaspoonpure vanilla extract
1/4cupunsweetened cocoa powder
1heaping cup semisweet chocolate chips, melted and cooled (use vegan chocolate chips if making the torte vegan)
Instructions
For the crust:
Line the bottom of a 9 or 10-inch springform pan with a circle of parchment paper.
In a food processor, pulse the pecans until they are finely chopped. Add the cocoa powder, coconut oil, maple syrup, vanilla, and salt and pulse until the mixture is thoroughly combined. Press evenly into the bottom of the springform pan using slightly wet fingers or a spatula. Place in the freezer.
For the filling:
In a clean food processor bowl, pulse the avocado, milk, maple syrup, peanut butter, arrowroot, salt, vanilla, and cocoa powder until completely smooth, scraping down the sides of the bowl as necessary. Add the melted chocolate and pulse until completely incorporated. Remove the crust from the freezer and spread the mixture evenly over crust. Return the torte to the freezer and chill until firm, about 2 hours.
When ready to serve, allow the torte to sit at room temperature for about 5 minutes before slicing into pieces and serving. The torte can be stored in the freezer, wrapped in plastic, for up to 2 days. Serve cold.