Coconut-Chocolate Fusion Torte

Allergens

Nuts (tree nuts - almonds)

Ingredients

• 1. 2 cups unsweetened shredded coconut 2. 1 cup coconut milk 3. 1/4 cup honey 4. 1/2 cup dark chocolate (85% cocoa) 5. 1/4 cup almonds, toasted and chopped 6. 1 tablespoon coconut oil 7. A pinch of sea salt

Instructions

1. In a food processor, blend the shredded coconut until it turns into coconut butter (about 5 minutes). Scrape down the sides as needed.
2. Slowly add the coconut milk and honey while blending until smooth.
3. Transfer this mixture to a large bowl. Fold in half of the chopped almonds.
4. In a double boiler, melt the chocolate and coconut oil together. Stir well.
5. Pour the chocolate mixture onto the coconut almond mixture, and fold until fully combined. Season with a pinch of sea salt.
6. Divide the mixture into two serving glasses or bowls.
7. Chill in the refrigerator for at least an hour before serving.

Chef’s Insight

Use high-quality chocolate for the best flavor.

Notes

This recipe is not suitable for those with nut allergies.