For this Dark Chocolate Torte, I went totally Paleo. I made a dairy-free, gluten-free, egg-free refined sugar-free dessert. It is, however, FULL of tree nuts, so this is not allergen-free. Low carb, low sugar, high in flavor and decadence. Seriously, these little chocolate bombs were over the top in richness. And unless you are into Paleo eating, frankly, you will never guess what that creamy filling is made out of. Seriously, if I had not been given an Amazon gift card for Christmas and had not bought The Almond Flour Cookbook by blogger Elana Amsterdam, I never would have been inspired to make these tortes.
I used almond and coconut flours in the crust, sitting pretty with chocolate, coconut oil and a little more.
Oh! And the filling? It’s made out of cashews. Who knew, right? I am still shocked each time I put cashews and water in the blender that they become like pudding when heated. Seriously, this is A-May-Zing stuff.
1. Info for Dark Chocolate Paleo Torte
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Dark Chocolate Paleo Torte
- 1 cup whole, raw cashews
- 1 cup water
- 2 tsp vanilla
- ⅓ cup honey
- 1 Tbsp water
- 1 Tbsp arrowroot powder
- 1 cup almond flour
- 2 Tbsp coconut palm sugar
- 1 Tbsp coconut flour
- 2 Tbsp cocoa
3. Directions:
- Place cashews, 1 cup water, cocoa, honey and vanilla into a blender.
- Blend until smooth, 1-2 minutes.
- Transfer to a saucepan and turn heat on medium low.
- Combine 1 Tbsp arrowroot and 1 Tbsp water until smooth.
- Add to chocolate mixture and continue stirring until thickened.
- Set aside to cool while you make crust.
- In a small bowl combine remaining ingredients.
- Divide equally amongst mini spring form pans (or pat into bottom of 8 inch big one)
- Spoon filling on top of crust.
- Refrigerate 20 minutes or more.
- Unmold before serving.
- Dust with cocoa if desired.
