Celestial Brazilian Chocolate Torte

Allergens

Tree nuts (almonds)

Ingredients

• 1. 1 cup raw almonds 2. 1 cup Medjool dates, pitted 3. 1 1/2 cups raw cacao powder 4. 1/2 teaspoon sea salt 5. 1/4 cup coconut oil, melted 6. 1/4 cup passion fruit pulp 7. 2 cups vegan dark chocolate, chopped 8. 1 cup full
• fat coconut milk 9. Fresh mint leaves for garnish

Instructions

1. In a food processor, pulse almonds and dates until they form a sticky dough. Press the mixture into the bottom of an 8 inch springform pan lined with parchment paper. Set aside.
2. In a large bowl, combine cacao powder and melted coconut oil. Mix until smooth, then stir in passion fruit pulp. Pour the mixture over the crust and spread evenly.
3. Place chopped dark chocolate in a heatproof bowl. In a small saucepan, warm the coconut milk to just below boiling. Pour the heated milk over the chocolate and let it sit for one minute before stirring until smooth. Let cool slightly.
4. Carefully pour the ganache over the passion fruit layer and spread evenly. Refrigerate for at least 3 hours or overnight until firm.
5. Remove the torte from the pan, slice into portions, and garnish with fresh mint leaves before serving. Enjoy the symphony of flavors that unfold in each bite.

Chef’s Insight

This torte can be prepared ahead of time, making it perfect for dinner parties or special occasions.

Notes

This dessert is best served chilled and may require some time to soften before enjoying.