Paleo Matcha Azuki Bean Mousse Torte with Berry Compote

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup raw almond flour 1/2 cup unsweetened coconut flakes 4 large eggs, separated 1/4 cup granulated erythritol 2 tbsp pure matcha powder 1 can (15 oz) azuki beans, drained and rinsed 3.5 oz dark chocolate (70% cocoa or higher), chopped 1/4 cup unsalted grass
• fed butter 1 tsp pure vanilla extract 1/2 cup fresh mixed berries (strawberries, raspberries, blueberries) A pinch of sea salt

Instructions

1. a. Preheat oven to 350°F (175°C). Line the bottom of an 8 inch springform pan with parchment paper. b. In a food processor, blend almond flour and coconut flakes until combined. Set aside. c. In a large bowl, separate egg whites from yolks. Beat the egg whites with a pinch of salt until stiff peaks form. d. In another bowl, beat egg yolks with erythritol and matcha powder until light in color and creamy. e. In a small saucepan, melt chocolate and butter together over low heat. Stir until smooth. Add to the egg yolk mixture and mix well. f. Gently fold in the beaten egg whites into the egg yolk mixture. Then, add the almond coconut flour mixture. Mix well. g. Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick comes out clean. Let it cool completely. h. In a blender, process azuki beans into a smooth paste. i. Spread the azuki bean paste over the cooled cake layer. Chill for at least an hour. j. Prepare the berry compote by combining mixed berries with erythritol and cooking over medium heat until desired consistency is reached. Cool completely. k. Top the chilled torte with the berry compote just before serving.

Chef’s Insight

The key to this dish is balancing flavors and textures, so don't skip the chilling step for the azuki bean layer.

Notes

The torte can be made gluten-free by ensuring the almond flour is certified gluten-free.