Chocolate Torte

Gluten free, dairy free, refined sugar free.

This rich 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 a 9” spring-form pan

For the crust:

2 cups walnut pieces ( I have also used equal parts walnuts, macadamia nuts and pecans with good results)

½ cup pitted dates (about 8)

2 tsp cinnamon

⅛ tsp 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 tsp 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: Puree melted coconut cream, chocolate and coconut oil in a blender or food processor and add dates and vanilla until very smooth.

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!