Rich Chocolate Dessert /gluten free

This is how it looks as you are making it. It is a very rich dessert--kind of like a Pate' . It needs to be served with fresh raspberries (or thawed frozen ones) or cherry pie filling. We all really loved this and you slice it very thin since it is so rich. It almost tastes like a chocolate cheesecake. I was supposed to use a 4 by 6 loaf pan (tiny---but I didn't have one)

We used 2 of the above Chocolate but it might also work with 6-9 oz of Baker's semi Sweet Baking Chocolate Squares (these have sugar in them--I will try it next--however the above bars are full of chocolate flavor.

The above is some of it left, not sliced. You make thin slices and lay them down with your fruit topping. I found the basic recipe at vegfamily and it is by Ricki Heller--found here with a nice photo :
http://www.vegfamily.com/vegan-recipes/desserts/decadent-chocolate-pate.htm

Ingredients:
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 microwave at 50 percent power, 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(except for the raspberries) 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. (I just pulled on the plastic and the whole thing popped out.)

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. She lives in Toronto, Canada with her husband and lab-border collie cross. Visit her on the web at http://www.rickiskitchen.com/.