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Seriously Chocolatey Chocolate and Avocado Ginger Torte

I am intolerant to milk, eggs and soy and would love to have an indulgent dessert that I could pick up from Waitrose's shelves. I have a sweet tooth and have spent the last year and half playing around in my kitchen, trying to create desserts that can rival those made with creamy ingredients. This combination is one of my favourites and has gone down well with everyone I have made it for.

What makes it the ultimate summer Seriously From Waitrose dessert?

This is an original combination of ingredients, creating something with a texture that is similar to cheesecake, but without all of the bad fat. It is suitable for vegans and will also be agreeable for many people with food sensitivities, broadening Waitrose's range and attractiveness. Despite being a healthier dessert, it is one of the most rich and decadent that I have ever tasted and I'm sure it will wow your customers.


  • 15 Waitrose Ginger Nuts
    30g Pure sunflower spread, melted
    2 soft avocados
    250g Waitrose Fairtrade Swiss dark chocolate
    40ml rice milk
    1 tbsp vanilla extract
    1 tbsp orange juice


  1. Crush the ginger nuts and mix with the melted Pure. Spread into the bottom of a dish and bake for a few minutes in an oven. Melt the chocolate with the rice milk and vanilla and leave to cool. Mash up the avocado with the orange juice until it is smooth and then mix with the melted chocolate mixture. Arrange raspberries on top of the ginger biscuit base and pour the chocolate avocado mixture into the dish. Put in the fridge and leave to set.

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