A very fine addition to afternoon tea! I rather like a refreshing peppermint tea or a good breakfast tea to compliment the richness of this torte. It’s easy peasy to make too…
1 cup almonds
1/3 cup hazelnuts
¼ cup coconut oil
½ teaspoon salt
3 tablespoons maple or agave syrup
3 tablespoons dried coconut
6 tablespoons coconut oil
1 cup dates
1/2 cup cocoa powder
4 tablespoons agave syrup
1/2 teaspoon vanilla powder
or 1 teaspoon vanilla extract
To decorate : Cocoa powder & sliced almonds
How to make it
Begin by making the base. Sprinkle the coconut on to the base of your cake tin. Melt the coconut oil. Grind the nuts to a semicourse crumb. Mix in the coconut oil, salt and maple/agave syrup and then press into the cake tin. Cover with plastic film and pop into the freezer to harden while you make your filling.
Make a paste from your dates by processing in the food processor together with the coconut oil. If you are using dried dates, rather than fresh ones, you may need to add about 1 tablespoon of water. Spoon the flesh of the avocados into the food mixer and blend until smooth. Mix in the cocoa powder, agave and vanilla.
Spoon the filing on to the base, and chill for at least one hour. Decorate with cocoa powder and sliced almonds. Utterly delicious served with fresh raspberry sauce and whipped coconut cream.
Makes a beautiful and large 24 cm diameter cake