Chocolate Torte – A delicious dessert free of gluten, dairy and refined sugar.

Ingredients for chocolate torte:

1 ½ cups walnuts (you can also use pecan nuts or hazelnuts if desired)
½ cup macadamia nuts (you could also use brazil nuts or walnuts)
4 large medjool dates
½ cup desiccated coconut
2 Tbsp nut butter (e.g. almond butter or cashew nut butter or mixed nut butter)
1 Tbsp coconut oil

1 ½ cups of cashew nuts (soak for 2-4hours and then drained)
4 large medjool dates
¼ cup + 1 Tbsp cacao powder (add more if you would prefer it darker)
1/3 cup maple syrup
3 Tbsp almond or coconut milk
1/8 tsp tamari
1 tsp vanilla powder
Juice of ½ lemon
¼ cup + 1 Tbsp melted coconut oil
60gm cacao butter melted

Cacao nibs and edible flowers or berries to decorate.


Place the nuts and coconut in a food processor along with the dates. Process until you get a fine crumb. Add in the nut butter and coconut oil. Process until it comes together. Press the mixture into a lined cake tin or into individual tart tins.


Place cashews and dates into high-speed blender. Blitz until finely chopped. Add in the cacao powder, maple syrup, vanilla powder, tamari, coconut milk and lemon juice. Blend until well combined, scraping down the sides regularly between blending. Add to this the melted cacao butter and coconut oil. Mix briefly with a spoon and then blend on medium-high speed until well combined and you have a smooth mixture. If you feel the mixture is too thick you can add a little more nut milk.
Pour into tin and sprinkle with cacao nib and edible flowers (if using). Refrigerate for at least 2 hours prior to serving. Can be frozen.

This chocolate torte is delicious served with coconut yoghurt or coconut ice-cream and fresh berries.

Serves 8-12


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