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Paleo Chocolate Torte Recipe

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★★★★★

4.8 from 56 reviews

This Paleo Chocolate Torte is a rich, decadent dessert that combines a nutty crust with a smooth, creamy chocolate filling made from dark chocolate and coconut cream. Perfect for those following a paleo lifestyle, this torte is naturally gluten-free and dairy-free, offering a healthy yet indulgent treat.

Ingredients

Scale

Crust

  • 1 cup raw pecan pieces
  • 1 cup unsweetened shredded coconut
  • 1/8 tsp salt (optional)

Filling

  • 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)

Toppings (Optional)

  • Chopped pecans
  • Cacao nibs
  • Bee pollen

Instructions

  1. Prepare the Pan: Line the bottom of a 6-inch round springform pan with parchment paper to ensure easy removal of the torte once set.
  2. Make the Crust: Combine the raw pecan pieces, unsweetened shredded coconut, and optional salt in a food processor. Blend, stopping periodically to scrape down the sides, until the mixture begins to clump and can hold together.
  3. Form the Crust: Transfer the crust mixture into the prepared springform pan. Use your hands or a spatula to firmly press the mixture into an even, level layer covering the bottom of the pan.
  4. Prepare the Filling: In a small saucepan over low heat on the stovetop, melt the dark chocolate chips together with the coconut cream, stirring frequently to avoid burning.
  5. Mix the Filling: Once the chocolate and coconut cream mixture is completely melted and smooth, remove from heat. Whisk in the almond butter and vanilla extract until the filling is smooth and homogenous.
  6. Assemble the Torte: Pour the chocolate filling evenly over the prepared crust in the springform pan.
  7. Add Toppings (Optional): Sprinkle your choice of chopped pecans, cacao nibs, and bee pollen over the top of the filling for added texture and flavor.
  8. Refrigerate: Place the assembled torte in the refrigerator and chill for at least 2 hours until fully set and firm.
  9. Serve: Once set, carefully slice the torte into 8 equal pieces and serve chilled for the best texture and flavor.
  10. Storage: Store any leftovers in an airtight container in the refrigerator for up to two weeks. Alternatively, slice and store pieces in an airtight bag in the freezer for up to one month.

Notes

  • Using a springform pan is essential for easy removal of the torte without damaging its shape.
  • Adjust the sweetness by choosing dark chocolate chips with 60-75% cocoa content to keep the dessert less sweet but rich.
  • Coconut cream should be full-fat and well-shaken or stirred before measuring for best results.
  • Feel free to customize toppings with your favorite nuts, seeds, or superfoods.
  • If you don’t have a food processor, you can finely chop the pecans and shredded coconut and mix them thoroughly, but the texture may differ slightly.

Keywords: Paleo Chocolate Torte, gluten free chocolate dessert, dairy free chocolate torte, raw pecan crust, coconut cream dessert, no bake torte

Find it online: https://amayaharis.com/paleo-chocolate-torte-recipe/