Its been quite a while since I posted a blog post. This is my first official blog post since arriving in Newcastle and although things have definately not settled down yet I’m trying my best to fit in as much blogging as I can amidst all the unpacking / figuring things out. I shared a photo of this cake on Instagram and it was hugely popular so I thought a good place to start would be sharing this recipe as I know many people are eagerly awaiting this one.
This particular desert has got to be in my top 5 most favourite deserts I’ve ever made! The texture of the filling was just so perfect and indulgent! I literally could not stop eating this one! As mentioned before the recipe for the filling comes from Gasper from www.gaspichealthyberry.com . He makes the most amazing healthy cakes! I added my own almond meal base and topped mine with a sprinkling of cacao powder and raspberries.
Until very recently I’ve been a little picky with using coconut in my recipes . I like coconut but am careful with it as I find it can be overpowering and can take over the entire flavour of the dessert. For that reason I’ve been avoiding using coconut cream because I assumed that it would have a stronger coconut taste than milk or oil but I was wrong! It has a very mild coconut taste that is easily masked by other flavours plus it sets well and gives the best texture! I can’t wait to use it in a million more deserts now! Just thought I’d throw that out there if any one else struggles with coconut too.
The recipe is refined sugar free and gluten free and delicious ! Enjoy !
|Vegan Chocolate Cream Torte|| |
- 1 cup oats ( gluten free if necessary)
- 3 cups blanched almond meal
- 4 TBSP grapeseed or sunflower oil
- pinch salt
- 4 TBSP maple syrup
- 2 cups coconut cream
- 200 g dark chocolate, chopped
- ⅓ cup maple syrup
- ½ cup unsalted peanut butter
- For the crust: whiz the oats in a blender or food processor until they become a flour.
- Mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
- Press the mixture evenly on the base and sides of a lightly greased cake tin. Try to go as high up the sides as you can.
- Bake the crust for 12 - 15 minutes at 180 C
- Remove from the oven and allow to cool completely before adding filling
- For the filling: combine all the ingredients in a saucepan over low heat and whisk until the chocolate has melted and dissolved into the mixture. You should get a very thick smooth consistency.
- Pour over curst and place in freezer to set for a few hours. Will also set in the fridge overnight. For best consistency, keep in the fridge.
- Once set dust with cacao powder and add toppings of choice.