Michelle's Chocolate Raspberry Torte

This lovely torte was an adaptation from a pear torte I developed for my cookbook, 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.

Serves 8

Cook time 35 minutes

Prep time 20 minutes

INGREDIENTS

1 teaspoon coconut oil for greasing

1 ¼ cups almond flour

¾ cup Himalayan Tartary Buckwheat 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

METHOD

Preheat the oven to 350 degrees 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.