Recipe: 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!
Raw Chocolate Caramel Torte 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 / maple syrup
For the caramel:
- 50g almond butter
- 1 tbsp coconut oil
- 4 medjool dates
- 2 tbsp raw honey / 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 / maple syrup
- 1 tbsp coconut oil
- 1 handful cacao nibs (optional)
Raw Chocolate Caramel Torte How To:
Line a 6 inch round cake tin with some baking parchment.
To 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.
Meanwhile, make the caramel by combining almond butter, coconut oil, dates, honey, vanilla and sea salt. Whizz together in the food processor until a smooth, thick paste is formed. Gradually add a little dash of almond milk to thin down to your desired caramel consistency (I used about 2tbsp). Spread evenly over the biscuit base, then return to the freezer for another 10 minutes.
Make the chocolate topping by combining all ingredients in the food processor. Smooth evenly over the caramel, top with cacao nibs if using, then leave to set in the fridge for an hour (if you can wait that long!)
