Can you enjoy something guilt-free that’s beautiful, tasty, and…good for you?! Why yes you can! I’ve got another fantastic recipe from Michelle Babb, MS, RD if you don’t follow her, you can check out her work at Eat. Play. Be., as well as over on her Instagram – it’s full of food inspiration and You may remember her from such posts as our recent Crustless Asparagus Quiche and the phenomenal collaborative Banana Bread recipe that she and Barb shared with us.
This torte recipe really does showcase how fresh ingredients, presentation, and creativity can all come together to make something really special. You’ve heard it time and again from myself and so many others in the health and wellness community: food can be medicine – why shouldn’t that medicament come in a stunning package?
Michelle’s Chocolate Raspberry Torte
This lovely torte was an adaptation from a pear torte I developed for Anti-Inflammatory Eating for a Happy, Healthy Brain, and I think I like it even better with the raspberries! You’ll fall in love with the coconut cashew cream, which also makes a great dip on a fruit platter, and you won’t believe that you’re giving your immune system a boost while you’re enjoying this decadent dessert.
1 teaspoon coconut oil for greasing
1 ¼ cups almond flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon sea salt
1 cup agave nectar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups raw cashews
5 oz. can coconut cream
2 tablespoons pure maple syrup
½ cup water
2 cups fresh raspberries
Preheat the oven to 350° F.
Grease a 9-inch springform pan with coconut oil.
In a large bowl, combine the flour, cocoa, baking soda, and salt. In a medium bowl, whisk together the agave, eggs, and vanilla. Stir the wet ingredients into the dry mixture until thoroughly combined. Scoop the batter into the prepared pan and smooth the top.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set aside to cool.
Meanwhile, in a food processor, combine the cashews, coconut cream, and maple syrup. With the motor running, gradually add the water until the mixture is the consistency of a thick nut butter.
Spread the cashew cream over the cake, pushing it all the way to the sides of the pan. Arrange the raspberries on top of the cake. Remove the springform ring, slice the cake, and serve.
Jam-packed with 280 mg of immune-active plant polyphenols like quercetin and rutin per serving (¼ cup), with natural 2-HOBA, fiber, protein and resistant starch. 100% organic plant nutrition!