Salted Pistachio Chocolate Torte
I created this decadent chocolate torte recipe for Levels Health. We all love desserts and there are ways to enjoy treats without a blood sugar spike and crash. This dairy-free delicious treat is loaded with healthy fat, fiber and protein. This decadent chocolate torte produces a minimal glucose response when eaten alone and a level glucose response when eaten at the end of a healthy meal.
Equipment
Ingredients
For the Crust
- 1/2 cup pistachios raw, unsalted
- 1/2 cup macadamia nuts
- 2 ounces medjool dates, pitted about 3-4
- 2 tsp ground cinnamon
- pinch sea salt
For the Filling
- 1 cup coconut cream (the cream at the top of a can of full fat coconut milk)
- 3 ounces medjool dates, pitted about 4-5
- 3 ounces dark chocolate melted
- 1/4 cup coconut oil melted
- 2 tsp vanilla
Toppings
- pistachios
- coarse sea salt I like Maldon brand
Instructions
Crust preparation
- Chop the nuts, dates, cinnamon and salt in a food processor until fine and press into the bottom of your spring-form pan.
- Set the crust in the refrigerator to chill while you make the filling.
Filling Preparation
- In a double boiler or a saucepan on the stovetop, melt the coconut cream, dark chocolate, and coconut oil.
- Once melted and combined, pour the chocolate mixture into a blender or food processor and add the pitted dates and vanilla and blend until very smooth.
- Pour the chocolate filling into the chilled crust and allow to set up in the refrigerator until firm, about 2 hours.
For Serving
- Dust the top of the torte with a bit of Maldon coarse sea salt and chopped pistachios.
- Enjoy!
Notes
If you enjoyed this dairy-free treat, check out my Frozen Strawberry Cheescake Bars
Or if you prefer chocolate enjoy my Paleo Chocolate Cake with Bittersweet Mocha Frosting.
Tried this recipe?Let us know how it was!