Recipe from Ricki's Kitchen:

Dark and Decadent Chocolate Pâté

Make this pâté as a treat on special occasions, or use it to wow guests at a dinner party. Use the best quality chocolate you can find, as it provides the bulk of the flavor in this recipe. Served with a fresh raspberry coulis and some non-dairy “whipped cream,” this is vegan heaven. 

1 cup non-dairy chocolate chips or 6 oz. nondairy dark chocolate, chopped

1/4 cup freshly squeezed orange juice (remove large pieces of pulp)

1 small very ripe avocado

1 T. pure maple syrup

1 tsp. pure vanilla  

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. 

Turn the mixture into a small loaf pan (4 x 6”) that has been lined with parchment paper.  Refrigerate about an hour, until the top is firm, then cover with plastic and refrigerate overnight. 

To unmold, remove plastic.  Dip the bottom of the pan in hot water for about 20 seconds.  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 serve in slices with berries or cream.  Makes about 4 servings.

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