Divine Black Forest Vegan Torte

Allergens

Nuts, Coconut

Ingredients

• 1 cup almond flour 2 cups coconut cream 8 oz dark chocolate (70% cacao or higher) 1/4 cup unsweetened cocoa powder 1/4 cup maple syrup 1 tsp vanilla extract 1 1/2 cups cherry preserves 1/2 cup raspberries, fresh or frozen 1/4 cup pistachios, finely chopped

Instructions

1. In a large bowl, mix almond flour and cocoa powder. Gradually add coconut cream, maple syrup, and vanilla extract until fully combined. Stir in melted chocolate.
2. Spread 1/4 of the mixture into a lined springform pan and freeze for 30 minutes.
3. Add cherry preserves to remaining chocolate mixture, and mix well. Layer this atop frozen layer in the springform pan.
4. Freeze another chocolate layer and top with fresh raspberries. Finish with the last layer of chocolate mixture, smooth the surface, and freeze overnight.
5. Before serving, garnish with chopped pistachios and a dusting of cocoa powder.

Chef’s Insight

Each layer is like a symphony of textures and flavors - a testament to the balance between the earthy pistachios and the vibrant fruitiness of the cherries.

Notes

Be sure to use good quality dark chocolate for optimal results.