Dark and Decadent Chocolate Pate

1. 1

   Line a miniature loaf pan (about 6 x 3, or 15 x 5 cm) with plastic wrap and set aside.

2. 2

   In the bowl of a food processor, whir the avocado puree, vanilla and salt.

3. 3

   Set aside while you melt the chocolate.

4. 4

   In a heavy-bottomed pot set over the lowest heat possible, combine the chocolate, orange juice, and maple syrup.

5. 5

   Stir constantly until melted and smooth, about 5 minutes.

6. 6

   Immediately scrape the chocolate mixture into the food processor with the avocado, and blend again until perfectly smooth and glossy.

7. 7

   Turn the mixture into the loaf pan and smooth the top.

8. 8

   Refrigerate, uncovered, until the top is firm and dry; then cover the top with more plastic wrap and refrigerate until the entire loaf is firm, 4-6 hours or overnight.

9. 9

   To unmold, remove plastic from the top of the loaf.

10. 10

    Invert over a serving dish and remove the loaf pan, then carefully peel away the plastic.

11. 11

    Serve in thin slices with fresh berries and/or Coconut Whipped Cream.

12. 12

    May be frozen; defrost, wrapped in plastic, in the refrigerator overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.