It doesn't get any easier than beef with salsa-raisin sauce for this spicy sandwich. Raisins…
Sweet Heart Cocoa Coconut Torte
Have your cake and no sugar too!
No added sugar and no gluten, but plenty of flavor! Cocoa Coconut Torte is sweetened with raisin and date puree like my Raisin-Date Apple Muffins. The cake is rich and sweet, similar to a flourless chocolate torte. Ground almonds replace flour for a little extra fiber and protein. So you really can have your cake and eat it too!
It’s super easy to make, just blend then stir. Bake in a round cake pan, cupcakes or mini cupcakes. But what fun I had using my valentine pan 🙂
Cocoa-Coconut Raisin-Date Torte
See tips below about coconut oil, almond flour, and coconut chips.
Servings: 8
Calories: 240kcal
Ingredients
- 1 cup Natural Raisins 160g
- 3/4 cup Pitted Dates, 6-8 large Medjool dates 120g, pitted
- 2/3 cup hot water 160g
- 1 cup finely ground almond meal or flour, lightly packed 120g
- 1/2 cup cocoa powder 40g
- 1/2 cup unsweetened coconut flakes 40g
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 2 tablespoons coconut oil 30g
- 2 teaspoons vanilla
- unsweetened coconut chips or additional coconut flakes for decorating, optional
Instructions
- Preheat oven to 325°F. Grease a 9-inch round cake pan or 8-inch spring form pan, or coat with cooking spray. Or line 30 mini muffin cups.
- Place raisins, dates and water in a blender jar or food processor bowl; let stand for fruit to soften while preparing remaining ingredients.
- Combine almond meal, cocoa, coconut flakes, baking soda and salt in a mixing bowl.
- Blend the raisins, dates, and water until smooth. Add eggs, coconut oil and vanilla; blend until smooth.
- Stir raisin-date mixture into the dry ingredients just until combined. Spread batter evenly in prepared pan or mini-muffin cups. Sprinkle coconut chips or flakes on top if using.
- Bake 30-40 minutes or until a pick inserted in center comes out clean, and cake just begins to pull away from sides of pan. About 18 minutes for mini-muffins. Cool 10-15 minutes before slicing, or serve room temperature.
Notes
About coconut oil:
Coconut oil is available at supermarkets usually with the vegetable and olive oils. It is firm at room temp so a bit of a misnomer to be called oil because it looks like a solid fat. Some recipes call for melting but I found that unnecessary. Just a small amount adds a lot of coconut flavor. It is especially good with chocolate in baked goods. About almond flour:
I've tested almond flour (Bob's Red Mill brand that uses blanched almonds) and almond meal (Trader Joe's which is unblanched and slightly coarser than Bob's). Very little difference in the baked product. If you don't have a scale to weigh 140 grams, slightly pack the cup using a level measuring cup. About coconut chips vs shredded coconut:
In this recipe, because it is no added sugar, I used unsweetened shredded coconut (not sweetened flaked) in the cake, and untoasted chips on top. If you don't have chips, just leave it plain! The chips are mostly for decoration.
Coconut oil is available at supermarkets usually with the vegetable and olive oils. It is firm at room temp so a bit of a misnomer to be called oil because it looks like a solid fat. Some recipes call for melting but I found that unnecessary. Just a small amount adds a lot of coconut flavor. It is especially good with chocolate in baked goods. About almond flour:
I've tested almond flour (Bob's Red Mill brand that uses blanched almonds) and almond meal (Trader Joe's which is unblanched and slightly coarser than Bob's). Very little difference in the baked product. If you don't have a scale to weigh 140 grams, slightly pack the cup using a level measuring cup. About coconut chips vs shredded coconut:
In this recipe, because it is no added sugar, I used unsweetened shredded coconut (not sweetened flaked) in the cake, and untoasted chips on top. If you don't have chips, just leave it plain! The chips are mostly for decoration.
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