Chocolate Mousse Torte with Blueberries

Get down and desserty with this wickedly decadent raw chocolate torte from Luke Hines. But be careful – it’s so good you’ll want to go back for seconds!


  • 2 cups almond meal
  • 1/2 cup raw cacao powder, plus 1/3 cup extra
  • 1/2 cup melted coconut oil
  • 2 avocados, flesh removed
  • 1/3 cup maple syrup
  • 1/2 tsp pure vanilla extract
  • 3/4 cup coconut cream
  • 125 g blueberries


Step 1.
Combine the almond meal, cacao powder and coconut oil in a bowl. Press the mixture firmly into the base and up the sides of a 3 cm deep, 20 cm wide fluted flan tin with a removable base. Chill for 1 hour or until set firm.

Step 2.
Place the avocado, maple syrup, vanilla, coconut cream and extra cacao in a food processor. Process until very smooth and light. Spoon the mousse into the chilled tart case and level the surface, then chill for 30 minutes.

Step 3.
Carefully transfer the tart from the tin to a serving plate. Top with the blueberries and serve.

Serves 8


eat more vegan Extract from 
Eat More Vegan by Luke Hines.
Available now. Published by Plum. Photography by Mark Roper. Go to Booktopia to purchase.