GLUTEN FREE, DAIRY FREE, REFINED SUGAR FREE.
This rich, decadent, no-bake, flourless chocolate torte was my friend, Christopher’s favorite and I used to make it for his birthday. I realized recently that I hadn’t made it since Christopher lost his battle to cancer three years ago. Well, I made it yesterday and thought of my dear friend and decided this chocolate torte is too good not to share. Christopher would have wanted you to have this recipe!
THIS TORTE WORKS BEST IN AN 8” SPRING-FORM PAN
For the crust:
2 cups walnut pieces ( I have also used equal parts walnuts, macadamia nuts, cashews and pecans with good results)
½ cup pitted dates (about 8)
2 teaspoon cinnamon
⅛ teaspoon salt
For the filling:
2 cups coconut cream (the cream at the top of a can of full fat coconut milk)
1 cup pitted dates (about 14)
6 oz dark chocolate, melted (I use Lindt 90%)
½ cup coconut oil, melted
4 teaspoon vanilla
Crust preparation: Puree the nuts, dates, cinnamon and salt in a food processor until fine and press into the bottom of your spring-form pan. Set in the refrigerator to chill while you make the filling.
Filling Preparation: Melt the coconut cream, dark chocolate and coconut oil in a double boiler on the stovetop. While the chocolate mixture is melting, add pitted dates to your food processor and pulse until chopped. Pour the chocolate mixture over the chopped dates, add vanilla and blend until very smooth. You may need to stop and scrape the sides of the bowl down and blend again a couple times.
Pour chocolate filling into the crust and allow to set up in the refrigerator until firm- about 2 hours.
Dust the top with a bit of cinnamon or cocoa powder before serving if you like or serve with some whipped coconut cream or all by itself the way Christopher liked it. Enjoy!Print