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Blackberry, coconut and chocolate Torte (serves 12)

“This torte is so rich and chocolaty, it’s sure to beat that craving.” 

Perfect to serve and share at parties and celebrations, without the guilt!

50s raw cacao powder
200g melted coconut oil
100g of good quality dark chocolate (at least 85% cocoa solids)
4 large organic eggs
100g ground almonds
50g coconut flour
200g coconut palm sugar
50g dried coconut shavings
300g fresh blackberries


Preheat the oven to 150 degrees fan assisted, and line an 8 inch round cake tin with some baking parchment. In a saucepan, on low heat, mix together the coconut oil and 100g of dark chocolate until smooth, and set aside.

Using a cake mixer or food processor, whisk the eggs and coconut palm sugar for 5 minutes before pouring into a large mixing bowl.

Gently add the melted coconut oil and chocolate to the eggs, mix by hand using a spatula until combined.

Sift the coconut flour, ground almonds and raw cacao powder into a separate bowl. Add to the wet ingredients by gently folding and mixing the flours until mixed well.

Finally add 200g of the blackberries to the mixture and gently mix. Pour the mixture into a lined cake tin and bake for 25-30 minutes or until a light crust forms on top and the torte is cooked (use the skewer method to check).

Remove from the oven and allow to cool completely before removing from the tin.

In a small sauce pan. Place the remaining 100g of blackberries into the pan and gently warm through for a few minutes until a little juice starts to release from the fruits and remove from the heat.

 Place the cooked and cooled torte on your cake stand or plate and pour the blackberries and their juice over the torte. Finally decorate with the coconut shavings. 

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