Paleo Russian Honey-Infused Walnut Torte with Coconut Cream

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups raw walnuts 1/4 cup coconut flour 1/2 cup raw honey, divided 6 large eggs, separated 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1 can full
• fat coconut milk (13.5 oz) 1 tablespoon arrowroot powder

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 food processor, blend the walnuts into a fine flour. Transfer to a medium bowl, add coconut flour, and mix well.
3. In another bowl, whisk together egg yolks, 1/4 cup honey, vanilla extract, and salt until smooth. Stir in the walnut coconut mixture until combined.
4. In a clean bowl, beat egg whites with an electric mixer until stiff peaks form. Fold into the walnut mixture gently but thoroughly.
5. Pour the batter into the prepared pan and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
6. In a small saucepan, combine coconut milk and arrowroot powder. Cook over medium heat, stirring constantly, until thickened. Remove from heat and whisk in the remaining 1/4 cup honey. Let cool to room temperature.
7. To serve, place a slice of the torte on each plate, top with a dollop of coconut cream, and drizzle with additional honey if desired.

Chef’s Insight

The key to this recipe is finding the perfect balance of nutty walnuts and sweet honey, ensuring each bite is rich and satisfying.

Notes

Be sure to use raw honey for the best flavor and health benefits. To ensure a smooth texture, make sure the coconut cream is well-chilled before whipping.