Decadent Chocolate Pâté
Make this paté as a treat on special occasions, or use it to wow guests at a dinner party. Served with a fresh raspberry coulis and some non-dairy "whipped cream," this is vegan heaven.
- 1- 1/2 cups non-dairy chocolate chips or 6-9 oz. nondairy bittersweet chocolate, chopped
- 1/4 cup freshly squeezed (essential!) orange juice (remove large pieces of pulp)
- 1 small ripe avocado
- 1 Tbsp. pure maple syrup
- 1 tsp. pure vanilla extract
- Fresh or frozen raspberries, if desired
- In a top of a double boiler or a glass or metal bowl set over a pan of simmering water, melt together the chocolate and orange juice, stirring occasionally, until smooth.
- Meanwhile, peel avocado, remove pit, and puree the flesh in a food processor. Add the melted chocolate and other ingredients and puree until perfectly smooth, creamy, and glossy (be sure there are no specs of green visible!)
- Turn the mixture into a small loaf pan (4 x 6") that has been lined with plastic wrap. Refrigerate about an hour, until the top is firm, then cover with plastic and refrigerate overnight.
- To unmold, remove plastic from the top of the loaf. Place a clean platter upside down over the top of the pan, and, holding the pan tightly against the platter, turn both over and shake once or twice until the pâté falls out onto the platter. Remove pan and peel away the plastic liner. Serve in thin slices (it's very rich!) with berries or cream. May be frozen until ready to use if desired. Top with raspberries or other fruit. Makes about 6 servings.
Ricki Heller, PhD, RHN, is a Registered Holistic Nutritionist and freelance writer who owns and operates Ricki's Kitchen Cooking Classes and Bake It Healthy, devoted to producing delicious baked treats free of wheat, dairy, eggs, or refined sweeteners.