Over the last few years more and more great gluten free options have become available. This applies to desserts in particular. There is a shop in town that makes a terrific chocolate, raspberry torte, and for awhile it was our go to for birthdays and special events. The only issue with it was the price! One day Kyla decided to figure out how to make her own version and after a couple of tries she hit it out of the park. This is a quick and pretty easy recipe that everyone is going to love.
Gluten Free, Chocolate, Raspberry Torte
Course: DessertCuisine: Vegan, gluten freeDifficulty: Easy8
servings15
minutes10
minutes25
minutesIngredients
- For the Filling
1/2 a cup of coconut cream (make sure it is the cream, not milk)
3/4 of a cup of semi-sweet vegan chocolate chips
1/4 cup of real fruit raspberry jam
2 cups of fresh raspberries
- For the Crust
1 1/2 cups of almond flour
1/4 cup of unsweetened cocoa powder
1/4 cup of coconut oil, melted
1 Tbsp of maple syrup
Pinch of salt
Directions
- Grease or line a 9-inch pie plate or pan.
- Add all the ingredients for the crust into a large mixing bowl and combine well.
- Press the crust mixture into the pie plate or pan to form an even crust layer.
- Add the chocolate chips to a large bowl.
- In a small pot, bring the coconut milk to a light boil.
- Pour hot coconut over the chocolate chips and let sit for one minute, then stir until smooth and even.
- Add the raspberry preserves and stir until uniform.
- Pour the filling into the crust.
- Decorate the tort with fresh raspberries.
- Refrigerate for two hours before serving.