Chocolate Coconut Cream Torte

An Authentic Chocolate Coconut Cream Torte Recipe

I have a certain fondness for cakes and And these days I have found a new obsession that is coconut. Yes coconut. Chocolate Coconut Cream Torte!! Nothing can surpass this delicious combination of both. I am all over it!! With the same ingredients of Chocolate Coconut Cream Torte you can cook muffins, pastries or cup-cakes. It's a jackpot and nonetheless you can add flavor like vanilla cream or Italian meringue butter-cream. Rich flavor of chocolate and fresh smelled dry ingredients, that aroma, Ah! When it comes to Chocolate Coconut Cream Torte Cake, it has to be oven fresh.Check out this lip smacking recipe

Note Down The Ingredients For Bottom Layer Crust:

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• 1 Cup Almonds Or Pecans, Soaked 2 Hours, Rinsed
• 1 Cup Fresh Or Dried Finely Shredded Unsweetened Coconut
• 1/2 Cup Pitted Dates
• 1/2 Cup Raw Cacao Powder
• 1/4tsp Cinnamon
• Dash Of Cayenne

In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Ingredients For Coconut Cream Filling

• 2 Cups Firm Young Coconut Pulp
• 5 Bananas
• 1/4 Cup Coconut Oil
• 4-5 Pitted Medjool Dates
• 1/2tsp Vanilla Extract Or Caviar Scraped From 1 Bean
• Blend Ingredients Until Creamy. Set Aside And Refrigerate.
• 6-8 Large Firm Strawberries, De-stemmed And Sliced 1/8 Inch Thick

Ingredients For Top Chocolate Layer

• 1 Cup Young Coconut Pulp
• 3 Tbsp Coconut Oil
• 1/2 Cup Raw Cacao Powder
• 3 Pitted Medjool Dates
• 3 Black Mission Figs
• 1/4tsp Vanilla Extract Or Caviar Scraped From 1 Bean
• 1/4 Tsp Cinnamon
• Dash of Cayenne

Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.

Ingredients For Garnishing

• 1 Cup Assorted Berries - Raspberry, Blueberry, Sliced Strawberries
• 1 Tsp Honey
• Mint Leaves (Optional)

Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

Method To Prepare Chocolate Coconut Cream

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1. Press crust recipe evenly into a 9 inch spring-form torte pan with a removable side greased with a little coconut oil.
2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish
3. Pour in and spread the Coconut Cream Filling.
4. Freeze for 2 hours to firm up.
5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.

When ready to serve, first arrange the fruit garnish on top.Enjoy!