Name: Paleo Chocolate Torte Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Paleo
Ingredients: 1 cup raw pecan pieces; 1 cup unsweetened shredded coconut; 1/8 tsp salt (optional); 1 cup coconut cream; 1 cup dark chocolate chips (60-75% dark recommended); 1/2 cup creamy, no-stir almond butter; 1/2 tsp vanilla extract (optional); Chopped pecans; Cacao nibs; Bee pollen

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Introduction

This Paleo Chocolate Torte is a rich, decadent dessert that’s both grain-free and gluten-free. Made with a simple nut and coconut crust and a creamy dark chocolate filling, it’s perfect for special occasions or any time you crave a healthy indulgence.

A round chocolate tart sliced into eight even pieces sits on a white marbled surface, with a smooth, rich dark brown chocolate layer covering the top. The tart is decorated unevenly with chopped nuts, small chocolate chunks, and tiny yellow-orange bee pollen granules, mostly concentrated on the left half and scattered edges, adding texture and color contrast. The crust is thin and light in color, providing a base to the glossy chocolate filling. The background includes sunlight casting soft shadows around the tart, enhancing the textures and warm tones of the toppings. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup raw pecan pieces
1 cup unsweetened shredded coconut
1/8 tsp salt (optional)
1 cup coconut cream*
1 cup dark chocolate chips (60-75% dark recommended)
1/2 cup creamy, no-stir almond butter
1/2 tsp vanilla extract (optional)

Instructions

Step 1: Line the bottom of a 6-inch round springform pan with parchment paper.
Step 2: For the crust, combine pecans, shredded coconut, and salt in a food processor. Blend, stopping occasionally to scrape down the sides, until the mixture begins to clump and hold together.
Step 3: Transfer the crust mixture into the prepared springform pan. Press firmly and evenly with your hands or a spatula to create a level crust layer.
Step 4: For the filling, place the dark chocolate chips and coconut cream in a small saucepan. Melt over low heat, stirring frequently until smooth and fully melted.
Step 5: Remove from heat and whisk in the almond butter and vanilla extract until the mixture is smooth and combined.
Step 6: Pour the chocolate filling over the crust in the pan, spreading evenly.
Step 7: If desired, sprinkle toppings such as chopped pecans, cacao nibs, or bee pollen over the filling.
Step 8: Refrigerate the torte for at least 2 hours, or until fully set.
Step 9: Once set, slice the torte into 8 equal pieces and serve.

Tips & Variations

Use a food processor for the crust to ensure it binds well without grinding the nuts too finely.
Substitute almond butter with cashew or sunflower seed butter if preferred or allergic.
Add a pinch of cinnamon or espresso powder to the filling for a flavor boost.
Top with fresh berries or a drizzle of coconut cream for extra freshness and presentation.

Storage

Store the torte in an airtight container in the refrigerator for up to two weeks. You can also slice it and keep the pieces in an airtight bag in the freezer for up to one month. Thaw in the fridge before serving, and enjoy slightly chilled or at room temperature.

How to Serve

A close-up image of a two-layer dessert slice placed on a white plate with a smooth matte surface, sitting on a white marbled texture. The bottom layer is a thick, crumbly, light beige crust with visible oat or nut pieces, while the top layer is a dense, smooth, rich dark brown chocolate filling with visible vertical knife marks on its side. The dessert slice is topped with small pieces of chopped nuts and dark chocolate chips scattered on its surface. Around the plate, there are small dry flowers and nut pieces scattered decoratively. In the background, there is a blurred piece of the uncut dessert and a small white bowl with herbal contents. Bright natural light creates sharp shadows, emphasizing the textures and layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is coconut cream and can I substitute it?

Coconut cream is the thick, creamy part of full-fat coconut milk that rises to the top when chilled. You can substitute it with canned full-fat coconut milk by scooping off the thick layer, or use a dairy-free cream alternative, but the texture may vary slightly.

Can I make this torte nut-free?

Yes, you can try substituting pecans and almond butter with seed-based alternatives like pumpkin seeds and sunflower seed butter, but the texture and flavor will be different. Always check for cross-contamination if you have severe nut allergies.