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Chocolate, coconut and orange torte

Ingredients

250g whole blanched almonds, soaked in cold water overnight, then drained
100g Medjool dates, pitted

For the topping

90g coconut oil (from a tub)
1 x 100g pack coconut pieces, grated
100g golden caster sugar
100g cocoa powder
Zest of 2 large oranges, plus 150ml of the juice

To decorate

1 tbsp cocoa powder, to dust
zest of ½ orange
a handful of fresh coconut, shaved
40g dark chocolate, shaved
a sprinkling of Chocolate Crispies (or gluten-free alternatives)

Method

Get ahead- Start this torte 2 days before you want to serve it so you have time to soak the almonds overnight and then chill the assembled torte overnight.

Grease a 20cm round cake tin that has a removable base and line it with baking paper. Set aside.

To make the base, place the soaked almonds, the dates and a pinch of salt in a food processor and blitz until it forms a dough.

Press the dough into the cake tin to form the base of the torte, then chill it while you prepare the topping.

Tip This delicious cake is gluten free apart from the decorations, so just use something else on top if you have guests with a gluten intolerance.

Measure the coconut oil into a small pan; heat until melted. Put this and the rest of the topping ingredients into the food processor and blend. Pour over the base; chill overnight.

Remove the torte from the tin and transfer to a plate. Dust with cocoa; decorate with orange zest, coconut, chocolate curls and Crispies.

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