Luxurious Vegan Chocolate Torte with Raspberry Coulis and Mint Leaf Garnish

Allergens

Nuts (almond milk, almond flour)

Ingredients

• 2 cups vegan dark chocolate, chopped
• 1 cup almond milk
• 1/2 cup coconut oil
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon instant coffee granules
• 1/2 teaspoon sea salt
• 1 cup all
• purpose flour
• 1 tablespoon vanilla extract
• 1/2 cup frozen raspberries
• 2 tablespoons agave syrup
• Fresh mint leaves, for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
2. In a double boiler, melt the chocolate and coconut oil together until smooth. Stir occasionally.
3. In a separate bowl, whisk together almond milk, sugar, cocoa powder, instant coffee granules, and sea salt.
4. Gradually add the melted chocolate mixture to the dry ingredients, stirring well to combine.
5. Fold in the flour and vanilla extract, mixing until just combined. Do not overmix.
6. Pour the batter into the prepared springform pan and smooth the top with a spatula.
7. Bake for 35 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the torte to cool completely in the pan on a wire rack.
9. For the raspberry coulis, combine frozen raspberries and agave syrup in a blender and blend until smooth. Strain the mixture through a fine mesh sieve to remove seeds. Set aside.
10. To serve, cut the torte into 4 equal pieces and place each piece on individual plates. Drizzle with raspberry coulis and garnish with fresh mint leaves.

Chef’s Insight

This vegan chocolate torte is perfect for special occasions, dinner parties, or as a decadent dessert after a romantic meal.

Notes

The torte can be prepared up to 2 days in advance, making it an ideal dessert for entertaining.