Vegan Brazilian Coconut Flourless Chocolate Torte – A Heavenly Fusion Dessert
Discover our vegan dessert recipe for a coconut flourless chocolate torte inspired by Brazilian cuisine. This rich, mouthwatering dish combines the flavors of cocoa and coconut with almond milk for a healthy yet indulgent treat that's sure to impress your guests. Explore our expertly crafted recipe designed for advanced chefs looking to create a truly memorable dining experience.
Allergens
Tree Nuts (Almonds)
Ingredients
- 2 cups coconut flour (sifted) 1 1/2 cups almond milk 1 1/2 cups unsweetened cocoa powder 1 1/4 cups agave nectar or maple syrup 1/2 cup coconut oil (melted) 1/4 teaspoon sea salt 1 tablespoon vanilla extract 3/4 teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9 inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the coconut flour, cocoa powder, baking soda, and sea salt until well combined.
- In another bowl, mix together the almond milk, agave nectar or maple syrup, melted coconut oil, and vanilla extract.
- Gradually add the wet ingredients into the dry ingredients, mixing until a smooth batter forms.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the torte to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Chef’s Insight
To elevate this dessert, try drizzling it with a vegan ganache or serving with a scoop of dairy-free vanilla ice cream.
Notes
This recipe is designed to be visually appealing and sensory-driven for online readers. SEO phrases have been naturally incorporated into the title and description.