Chocolate Date Nut Torte
This recipe can be halved as I like making small amounts so we enjoy the treat but eat less of it! It can be made in a 6” spring form pan instead of a 12. It is also nice to use a 9/13 pyrex dish and cut it into squares and freeze.
Ingredients for Crust:
12 pitted medjool dates
4 T creamy salted almond butter
1/2 cup walnuts
2/3 cup pecans or almonds
5 T cocoa powder
2 tsp cinnamon
1/2 tsp sea salt
Ingredients for filling:
4 oz dark chocolate
4 T coconut oil
1 1/2 cups coconut cream (look for https://healthytraditions.com/products/1-quart-32-oz-coconut-cream-concentrate?_pos=4&_sid=173f218ea&_ss=r) This is a quality coconut cream that makes the recipe fabulous!
8 pitted medjool dates
1 tsp vanilla extract
a pinch of sea salt
sprinkling of flaked sea salt on top
Here’s How:
Crust Steps 1 &2/ Filling Steps 3-5:
Place softened pitted dates in food processor (soak in water if necessary and drain well) and the rest of the crust ingredients and pulse until well blended.
Press into 12’ spring form pan that is lined with parchment. Place in freezer to chill.
Place first 3 filling ingredients in small saucepan to melt on low heat, leaving out the vanilla and sea salt.
Place dates in the food processor, add vanilla and sea salt and pulse.
Once chocolate mixture is melted, add to food processor and blend until creamy.
Use a rubber spatula to cover chilled crust evenly, sprinkle with flaked sea salt and place in freezer until ready to eat.
Optional: Top with raspberries and shaved chocolate after letting it thaw a few minutes or eat it straight from the freezer as is.