Celestial Choco-Coconut Torte
Discover a deliciously indulgent Paleo dessert that captures the essence of Mexican flavors. This celestial choco-coconut torte is a gluten-free and dairy-free dream come true, perfect for Cinco de Mayo or any day you crave a taste of Mexico's sun-drenched landscapes.
Allergens
Tree Nuts (Almond Flour)
Ingredients
- 1. Almond Flour (2 cups) 2. Unsweetened Cocoa Powder (1/2 cup) 3. Coconut Flakes (1 cup) 4. Granulated Sweetener of Choice (1 cup) 5. Eggs (4 large) 6. Unsalted Butter (1/2 cup, melted) 7. Vanilla Extract (1 tsp) 8. Baking Powder (1 tsp) 9. Salt (1/2 tsp)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9 inch springform pan.
- In a large bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
- In another bowl, beat eggs until slightly frothy. Stir in granulated sweetener, melted butter, and vanilla extract.
- Gradually add the dry ingredients into the wet mixture, stirring gently until well combined. Fold in coconut flakes.
- Pour batter into prepared springform pan and smooth the top. Bake for 30 35 minutes or until a toothpick inserted comes out clean.
- Allow the torte to cool completely before removing from the pan.
Chef’s Insight
This celestial choco-coconut torte captures the essence of Mexican flavors while staying true to the Paleo diet. The combination of chocolate and coconut creates a taste sensation that transports you to sun-drenched Mexican landscapes with every bite.
Notes
This recipe is both dairy-free and gluten-free, making it suitable for those with lactose or gluten sensitivities.