Happy February!- Triple Chocolate Truffle Torte

Tried to get a picture before it was completely eaten!

For a while now I have claimed the whole month of February as fair game for celebrating my birthday. Even though my actual birthday isn't until later in the month I find ways to celebrate all throughout February.  It's also rather convenient that with Valentines day also being in February there is plenty of chocolate for me...yum.

Dan and I don't celebrate Valentines day because we celebrate how much we love each other many times a year; whether it's a special dinner, a "date night," or just snuggling up to watch a movie. I get to be playfully demanding during my birth month and frequently use it as an excuse for slightly indulgent behavior. :P Dan is a very patient and understanding man, and he humors me the whole way.  How lucky an I?

Getting on to the deliciousness, you really should try this torte. It doesn't take a whole lot of effort, the ingredients are easy to find, and it is very rich and satisfying. If you are looking for a dessert that deserves the label "death by chocolate," look no further!

Triple Chocolate Truffle Torte  (Serves 12)
Crust:
1 C. Whole wheat flour
1/2 C. Vegan Butter or Vegan Shortening
1/2 t. Salt
1 T. White Vinegar
1t. Baking Powder
2 T. Cocoa powder
2 T. Agave (optional)

First Layer: (Mousse Layer)
1 pound Firm Tofu
10 ounces semisweet chocolate chips (or dark chocolate if you prefer)
1 t. Vanilla Extract
3 T. Maple Syrup

Second Layer:  (Ganache Layer)
3-4 Medium Avacadoes
2-4 T. Cocoa Powder
1 t. Vanilla Extract
1 t. Ground Cinnamon
1/4 C. Palm Sugar (or other granulated sweetener)
3 T. Water
Agave (to taste)


Make the Crust:
1. Preheat oven to 350 F. Mix all ingredients with your hands in a bowl until well combined.  Press crust into a greased or non stick spring form pan. Allow some crust to reach up the sides about 1 inch or so.
2. Bake for 15 minutes, remove from oven and allow to cool.

First Layer:
1. In a small sauce pan melt the chocolate chips (you can also use a microwave if you want to) over low heat stirring frequently so they do not burn. Once completely melted remove from heat, add maple syrup and vanilla and mix well.
2. In a blender place the tofu and the chocolate mixture and blend until very very smooth. Use a spatula to scrape down the sides and check for any remaining lumps of tofu.
3. Pour on top of (mostly) cool crust and spread it out so it's even. Place in fridge to cool while you prepare the Ganache Layer.

Second Layer:
1. Put all ingredients in blender and blend until very smooth. You may have to scrape down the sides with a spatula a few times but it's worth it! Keep in mind that granulated sweeteners may need additional time to dissolve so give the mixture an extra minute or two to set before the final tasting  to decide on the sweetness.
2. Pour and spread the second layer over the first.  Chill for 30 minutes before serving for best results.

Notes: There isn't much to say here other than the directions make this seem like it's going to take longer than it will. I made this in about 30 minutes.  The nice thing about this is that it's rich enough that you can eat/serve smaller servings so hopefully it will stick around longer! You can also freeze this if you like more of an ice cream cake consistency or if you want to make it ahead of time.

Happy February!

A close up of the layers.

Chewy Pumpkin Cookies

Usually I am a die hard chocolate chip cookie fan but in the fall I love the flavor of pumpkin.  To me it's just an added bonus that pumpkin is also good for you.  I think it's even better for you when paired with chocolate! I adapted this from a recipe on Have Cake, Will Travel.

Chewy Pumpkin Cookies (Yields 12 large cookies)

1 C. Whole Wheat Pastry Flour
1 C. Ground Oats (oats ground up in a food processor)
1 1/2 t. Ground Cinnamon
2 T. Arrowroot Powder (heaping, very heaping)
1/2 t. Sea Salt
1 t. baking powder
1/2 C. Vegan Butter (or vegetable shortening)
1 C. Palm Sugar (other other vegan granulated sugar)
1/2 C. Honey (or other vegan sweetener)
3/4 C. Pumpkin Puree (be generous)
2 t. Vanilla Extract
1 C. Chocolate chips (you can put in slightly less if you don't like as much chocolate)

1. In a large bowl cream together the sweeteners and the butter or shortening with a mixer.  Add in the vanilla and pumpkin until combined. 

2. Mix together the dry ingredients in a separate bowl.  Fold them into the wet ingredients and mix until combined.  Add the chocolate chips and stir again.

3.  Using a spoon place dollops of cookie dough on a greased cookie sheet and shape them how you would like them.  They wont rise much so flatten them a little.  Put in the fridge until dough is chilled.

4. Preaheat oven to 350F and bake for 17 minutes or until golden brown on the edges.  It may be hard to tell if they are done but a good way to check is to look at the bottoms.  Nicely browned bottoms mean they are done :)

Notes: Baking these too long will cause them to dry out.  If you don't want to bake all the dough you can always freeze some in cookie shaped discs for later!  Store in a sealed container on the counter.