German Chocolate Cherry Coconut Paleo Torte

Allergens

Nuts (almonds), Eggs

Ingredients

• 1 ½ cups almond flour
• ¾ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 4 large eggs, separated
• ½ cup coconut oil, melted
• ½ cup maple syrup
• 2 teaspoons vanilla extract
• 1 cup cherries, pitted and halved
• 1 cup shredded coconut

Instructions

1. Preheat the oven to 350°F (180°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together almond flour, cocoa powder, and salt. Set aside.
3. In a large bowl, beat egg yolks, melted coconut oil, maple syrup, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. In another bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
6. Spread half of the batter in the prepared pan. Layer with cherries and shredded coconut. Top with remaining batter and smooth the surface.
7. Bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Chef’s Insight

Use high-quality dark chocolate to intensify the flavor of this Paleo torte.

Notes

This torte is best enjoyed at room temperature, allowing the flavors to fully develop.