Delectable Vegan Polish Mocha Tort with Raspberry Coulis

Allergens

None

Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/3 cup maple syrup
• 1/3 cup almond milk
• 1/4 cup coconut oil, melted
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1 tablespoon vinegar
• 1 cup fresh or frozen raspberries
• 1/4 cup maple syrup
• 1 teaspoon cornstarch
• 1 pinch salt

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch springform pan and set aside.
2. In a large bowl, whisk together almond flour, cocoa powder, salt, and baking soda.
3. In another bowl, mix maple syrup, almond milk, melted coconut oil, and vanilla extract.
4. Combine wet and dry ingredients, then stir in vinegar. Pour the batter into the prepared pan.
5. Bake for 20 25 minutes or until a toothpick inserted comes out clean. Let it cool completely.
6. To make the raspberry coulis, combine raspberries, maple syrup, cornstarch, and a pinch of salt in a saucepan. Cook over medium heat for 5 7 minutes until the sauce thickens.
7. Pour the coulis over the cooled tort and serve immediately.

Chef’s Insight

The combination of cocoa powder, maple syrup, and coconut oil creates a rich, fudgy texture that rivals traditional mocha desserts.

Notes

This dessert is perfect for a romantic dinner or a special occasion. - The contrasting colors of the tort and raspberry coulis create an appealing visual presentation.