Ridiculous Chocolate Coconut Torte

We promise this tastes as good as it looks AND it can be made dairy free - so everyone’s happy! It's a great one for dinner parties because it looks impressive yet is really easy to throw together. Oh and if coconut isn’t your thing, we can fix that too - see below for alternatives.
Low carb sugar free chocolate torte

Ok, lets start with the pastry base, here’s what you’ll need:

  • 100g ground almonds
  • 20g unsalted grass-fed butter
  • 20g Pure Health MCT Oil
  • 1 egg

Melt the butter on the hob then mix in the Pure Health MCT oil. For those who are dairy intolerant or dairy free by choice, goats butter, ghee or just a double portion of MCT Oil will work just as well. Next, whisk the egg until smooth and add this to your mixture of fats. In a separate bowl measure out the ground almonds.

Now you're going to mix the fats into the almonds to form the pastry so continually add small amounts of the fats and blend in (I found it easiest to use the back of a spoon for this) until the almonds start to bind together. If you pour all the fats in at once this will be a much more difficult process - trust me!

Low carb almond pastry
Once you have a dough transfer this to a counter top or board and roll out until its roughly 1/2cm thick. You can use any shape of tin, I’ve made a few various of this and it works well square of round. However it is a little easier to work with the dough in a square tin as there’s less shaping required. Ensure you grease your tin well, or use parchment paper, then lay in your dough ensuring you push it into all corners to take the shape. Ensure you have no holes, we don’t want filling leakage later on!
Low carb almond pastry

You can add beans or rice to bake but the dough is heavier than a flour base so it should keep its form on its own. Pop it in the over for 10-15mins until slightly golden and beginning to harden. Leave to cool fully, you might want to pop it in the fridge whilst you make the filling.

Now for the chocolate! Here’s what you’ll need for the filling:

  • 50g melted butter
  • 200ml coconut cream 
  • 30g 99% chocolate
  • 1 scoop Pure Health Collagen
  • 1 tsp cocoa powder
  • 1 tsp vanilla 
  • Pinch of salt
  • Optional - sweetener to taste if desired.
You can switch out the butter here too if needed, any fat will work just as well as long as you like the taste! Coconut oil would be a good switch. For those who don’t like coconut you could also switch out the coconut cream for regular cream of another type of cream alternative.
Chocolate mix

This part is super easy and there’s no further baking required. Melt the butter and chocolate together to form a shiny paste. Add to this the collagen, cocoa powder, vanilla and salt then mix well. Finally, add in your cream a small portion at a time whilst continually whisking the mixture. An electric whisk makes this easier and gives a smooth finish but its not essential. 


Try not to eat the mixture! Grab your pastry case and make sure it is fully cooled otherwise the filling might curdle. Pour your filling into the pastry case and refrigerate for at least 3 hours until set. 


That’s it! We hope you enjoy this one, every time we make it for our friends its gone in seconds!!!

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