Kenyan Paleo Coconut Macadamia Torte with Honey-Infused Fruit Salad (Gluten-Free, Dairy-Free)

Allergens

Nuts (Macadamia)

Ingredients

• 1. 2 cups almond flour 2. 1 cup unsweetened shredded coconut 3. 1 cup macadamia nuts, finely chopped 4. 6 large eggs 5. 1/2 cup raw honey 6. 1/2 teaspoon sea salt 7. 1/2 cup full
• fat coconut milk 8. 1 tablespoon vanilla extract 9. 2 cups mixed berries (e.g., strawberries, blueberries, raspberries) 10. 1/4 cup raw honey, for drizzling

Instructions

1. Preheat the oven to 350°F (180°C). Grease an 8 inch springform pan.
2. In a large bowl, combine almond flour, shredded coconut, and macadamia nuts. Stir until well mixed.
3. In another bowl, whisk together eggs, honey, sea salt, coconut milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients, stirring until well combined.
5. Transfer the batter to the prepared springform pan and smooth the top.
6. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Allow the torte to cool completely.
7. In a separate bowl, toss mixed berries with honey. Set aside to infuse flavors.
8. To serve, cut the torte into wedges and top each slice with a generous portion of the honey infused fruit salad.

Chef’s Insight

The combination of almond flour, shredded coconut, and macadamia nuts creates a unique texture for this Paleo dessert.

Notes

For a more festive presentation, garnish with fresh mint leaves.