Decadent Chocolate Fudge Torte w/ Raspberries - Gluten Free, Vegan, Paleo

Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Tessa the Domestic Diva


  • 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


  1. 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.
  2. When smooth, add in the remaining ingredients through the sweetener and process until uniformly smooth and mixed.
  3. Taste and add more sweetener if you like.
  4. Place into a greased loaf pan or two mini tart pans and place in the fridge to solidify.
  5. 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.