A healthy Valentines Day treat with all the chocolate flavor and still Paleo. Hello chocolate raspberry torte!
I had a chocolate torte recipe that had butter and eggs, but those ingredients would not work for us. Therefore I had to set to work creating a dairy free and egg free treat that could be enjoyed by all members of the family! And why not make it easy to make as well as nutrient dense?
With the creation of all my raw tart recipes, I had the right ideas flowing through my brainwaves to create this. And the addition of the raspberries seemed like a magical marriage of flavors, so I went with it!
And when we served this…….well I certainly felt like I was having a rich and decadent dessert tonight!! But I don’t have any guilt over it, and you won’t either!
If you don’t love chocolate, this recipe is NOT for you. Otherwise…prepare your taste buds for a touch of the divine!
This recipe calls for coconut butter…a rich and lovely butter made from dried and unsweetened coconut shreds. You can can make your own easily or buy it in the store ( a bit pricey). I have also included directions if you do not have any of the butter on hand!
SPECIAL PAN OPTION:
I use some cute individual tart pans for these, but any pan will do! Just note large pans will make the mixture too thin, so keep it small.
Decadent Chocolate Fudge Torte w/ Raspberries - Gluten Free, Vegan, Paleo
- 1 cup frozen or fresh raspberries thawed if frozen
- 3-4 tablespoons cocoa powder to taste
- 1 cup unsweetened grated coconut OR 6 tablespoons coconut butter
- Scant 1/8 teaspoon salt
- 1/4 cup coconut nectar honey, or maple syrup, add to taste. I like to replace 2 tablespoons of the sweetener withliquid stevia, about 12-16 drops!
- 1/4 cup allowed dark chocolate melted w/ 2 teaspoons coconut oil
- Fresh or frozen raspberries for garnish
First, make your own coconut butter if needed (If you already have coconut butter, skip to step 2): Place the dried, unsweetened coconut in a food processor and process for about 7-10 minutes until a nut-butter consistency is reached. You can also refer to my post on how to make this using your high powered blender. Periodically scrape down the sides. Please refer to my linked coconut butter post above for more detailed directions.
When smooth, add in the remaining ingredients through the sweetener and process until uniformly smooth and mixed.
Taste and add more sweetener if you like.
Place into a greased loaf pan or two mini tart pans and place in the fridge to solidify.
When ready to serve, drizzle with the melted chocolate and garnish with raspberries! Out of the fridge, this softens quickly, this is due to the coconut base. Coconut oil and coconut butter are solid at room temperature,but liquify when warmed. Coconut butter is the oil AND the coconut meat together, where the oil has the coconut solids removed.
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