How to Make Raw Chocolate Caramel Torte

Delightfully decadent chocolate cream, layered on top of rich caramel and a crisp, buttery biscuit base in a beautiful torte. Sound like the kind of thing you can only eat in your wildest, non-paleo dreams? Think again! The power of almonds, avocado, cacao and coconut make this treat as good for your body as it is for your soul.

I used maple syrup as my sweetener in this recipe, but I’m sure raw honey will work just as well!

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5 from 3 votes

Raw Chocolate Caramel Torte

Delightfully decadent chocolate cream, layered on top of rich caramel and a crisp, buttery biscuit base in a beautiful torte. The power of almonds, avocado, cacao, and coconut make this treat as good for your body as it is for your soul.

Prep Time20 minutes mins

Chilling Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: Paleo, Vegan, vegetarian

Keyword: chocolate caramel, Paleo Dessert, Raw chocolate torte, vegan dessert

Servings: 8 Serves

Calories: 350kcal

Cost: $20

Equipment

• 6-inch round cake tin
• Baking parchment
• Food processor

Ingredients

For the Base:

• 1 cup ground almonds
• 1 cup unsweetened finely shredded coconut
• 2 tbsp coconut oil
• 2 medjool dates pitted
• 1 tbsp raw honey or maple syrup

For the Caramel:

• 50 g almond butter
• 1 tbsp coconut oil
• 4 medjool dates
• 2 tbsp raw honey or maple syrup
• A dash of almond milk
• A little vanilla extract and sea salt optional

For the Chocolate:

• 1 avocado skinned and pitted
• ¼ cup raw cacao powder
• ¼ cup raw honey or maple syrup
• 1 tbsp coconut oil
• 1 handful cacao nibs optional

Instructions

• Prepare the Cake Tin: Line a 6-inch round cake tin with some baking parchment.
• Make the Base: Combine the ground almonds with the coconut in the food processor. Add the coconut oil, dates, and maple syrup, and whizz together until combined. Press the mixture into the cake tin, and put straight into the freezer for 10 minutes to set.
• Prepare the Caramel: Combine almond butter, coconut oil, dates, honey, vanilla, and sea salt in the food processor. Whizz together until a smooth, thick paste is formed. Gradually add a little dash of almond milk to thin down to your desired caramel consistency (about 2 tbsp). Spread evenly over the biscuit base, then return to the freezer for another 10 minutes.
• Make the Chocolate Topping: Combine all ingredients in the food processor until smooth. Smooth evenly over the caramel layer, top with cacao nibs if using, then leave to set in the fridge for an hour.
• Serve: Once set, remove from the fridge, slice, and enjoy!

Notes

• Ensure the avocado is ripe for a smooth chocolate topping.
• For a nut-free version, consider substituting almond butter with sunflower seed butter.
• This torte can be stored in the fridge for up to 5 days or frozen for up to a month.