Brazilian Vegan Chocolate Torte with Coconut-Cashew Cream

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup unsweetened cocoa powder 1 cup coconut sugar 1/2 cup almond flour 1/4 teaspoon sea salt 1 cup almond milk 1/3 cup melted coconut oil 1 tablespoon pure vanilla extract 1 tablespoon apple cider vinegar For Coconut
• Cashew Cream: 1 1/2 cups raw cashews, soaked for at least 4 hours and drained 1/2 cup unsweetened coconut milk 1/4 cup maple syrup 1 teaspoon pure vanilla extract A pinch of sea salt

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
2. In a large bowl, whisk together cocoa powder, coconut sugar, almond flour, and sea salt.
3. Gradually add almond milk, melted coconut oil, vanilla extract, and apple cider vinegar to the dry ingredients, mixing until well combined.
4. Pour the batter into the prepared springform pan and smooth the top with a spatula.
5. Bake for 20 25 minutes or until a toothpick inserted in the center comes out clean. Allow the torte to cool completely before removing it from the pan.
6. For Coconut Cashew Cream, blend soaked cashews, coconut milk, maple syrup, vanilla extract, and a pinch of sea salt until smooth and creamy. Refrigerate until ready to serve.
7. Slice the cooled torte into portions and top each slice with a generous dollop of Coconut Cashew Cream.

Chef’s Insight

The combination of chocolate and coconut-cashew cream creates a symphony of flavors and textures that will delight your taste buds.

Notes

This recipe is perfect for vegan and dairy-free diets.