Elegant Vegan Russian Mushroom-Coconut Torte

Allergens

Nuts

Ingredients

• 1 cup almond flour 2 cups coconut cream 4 oz dark chocolate 8 oz wild mushrooms (porcini or chanterelle) 1/2 cup maple syrup 1/4 cup cocoa powder 1 tsp sea salt 1/2 tsp vanilla extract 1 tbsp vegan butter

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch cake pan with parchment paper. In a mixing bowl, combine almond flour, cocoa powder, maple syrup, vanilla extract, and sea salt. Mix well and press the mixture into the bottom of the prepared cake pan. Bake for 15 minutes or until firm. Remove from the oven and let cool. In a saucepan, melt vegan butter over medium heat. Add mushrooms and cook until tender, about 5 7 minutes. Set aside to cool slightly. In a separate saucepan, gently heat coconut cream until it starts to thicken slightly. Do not boil. Remove from heat and whisk in dark chocolate until smooth and glossy. Assemble the torte by layering the cooked mushrooms atop the cooled base layer. Then pour the chocolate coconut mixture over the mushrooms, spreading it evenly with a spatula. Refrigerate the torte for at least 4 hours or until firm. Slice and serve chilled.

Chef’s Insight

The earthy notes of mushrooms are balanced by the richness of coconut cream and chocolate, creating an unexpected yet delightful vegan dessert experience.

Notes

This recipe requires a good quality vegan chocolate and coconut cream to ensure the desired texture and taste.