½ cup oats ( gluten-free if necessary or use quinoa flakes instead)
1 cup blanched almond meal
½ cup cacao powder
2 TBSP grapeseed or sunflower oil
pinch salt
2 TBSP maple syrup
blueberries and blackberries as garnish
Method
For the crust: whiz the oats in a blender or food processor until they become a flour.
Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
Press the mixture evenly on the base of a lightly greased cake tin
Bake the crust for 12 - 15 minutes at 180 C
remove from the oven and allow to cool completely before adding the filling
For the filling: combine all the ingredients in a saucepan over low heat and whisk until the chocolate has melted and dissolved into the mixture. You can use a double boiler if you wish. You should get a very thick smooth consistency.
Pour over crust and place in the freezer to set for a few hours. Will also set in the fridge overnight. For best consistency, keep in the fridge. Garnish with berries and enjoy
Recipe by Talida Voinea at https://talidavoinea.au/vegan-chocolate-almond-torte-with-dark-berries/