I am excited to share a wonderful – and healthier – alternative to the traditional flourless chocolate cake dessert. This dish can be served as small round tortes topped with whipped cream (or homemade ice cream) and chocolate sauce or you can simply turn the recipe into little individual chocolate truffles. I have a big sweet tooth so there’s rarely a day my fridge doesn’t have some of these in it! They are the perfect way for me to get my chocolate fix when I need one. Plus the chocolate sauce is not only good with this dish, but I’ve also drizzled it on homemade vanilla ice cream and used it to make hot chocolate for my girls as well. When you are doing the “100 Days of Real Food” pledge you must make do!
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Chocolate Torte with Whipped Cream and Chocolate Sauce
Yield: Makes about 4 cakes or 12 – 14 powerballs
Torte
- 1 tablespoon butter
- 1 tablespoon honey
- 1 cup pecans
- 1 cup dried pitted dates
- 1 tablespoon unsweetened powdered 100% cacao (I recommend Hershey’s brand “Special Dark” 100% Cacao as opposed to 100% cocoa)
- 1 – 2 teaspoons water, as needed
- Optional: Unsweetened coconut (either plain or toasted) for coating the outside of the powerballs
Using a frying pan, melt the butter on medium-low heat and add the pecans to the pan. Pour in the honey and cook until the nuts brown slightly, about 3 – 5 minutes. Be very careful not to overcook the nuts because they can go from perfect to burnt very quickly. Once the pecans are done blend them in a food processor with the pitted dates and cacao. Add 1 – 2 teaspoons of water or just enough to help the mixture stick together a little.
For tortes: Take out the chocolate mixture with your hands and flatten it out into one 1/2″ thick piece on a cutting board. Using a round cookie cutter or drinking glass turned upside down cut out circular shapes for the tortes.
For truffles: Roll the chocolate mixture into little ball shapes with your hands and coat them with plain or toasted unsweetened coconut if desired. Keep them in your fridge for whenever you need something chocolate!
Whipped Cream
- ½ cup whipping or heavy cream
- 1 teaspoon 100% pure maple syrup (optional)
Using an electric mixer whip the cream until stiff peaks form. Whip in the maple syrup if sweetness is desired. Yes, it is that easy.
Chocolate Sauce
- 1 tablespoon unsweetened powdered 100% cacao
- 2 tablespoons 100% pure maple syrup
Simply blend the powdered cacao and maple syrup together with a spoon until the mixture looks “wet.” It may take a few minutes to achieve the right consistency.
[...] Combine all ingredients into a food processor and blend. Form into balls (makes about 10 – 12 depending on size) and serve immediately or keep refrigerated. For a slightly different variation without peanut butter check out the chocolate torte recipe. [...]
I just used the choc sauce to make choc milk and the kids loved it! Delish! Every monday is choc milk night. I have been using the organic ah!laska syrup. It is made of evap cane juice, cocoa pwdr, xanthem gum to thicken vanilla and citric acid. What do you think of the cane juice? Also what abt agave syrup as a substitute?
I have made chocolate milk with that sauce too…my kids loved it! In regards to cane juice and other sweeteners check out this post (including the comments): http://thefoodillusion.wordpress.com/2010/06/14/sweeteners-101/
[...] and olives (from Earthfare), a partially eaten apple, and last, but certainly not least…the chocolate torte recipe which I like to turn into little chocolate powerballs. I can barely go a day or two without eating [...]
[...] Dates [...]
i made these tonight, and my 1 year old was in heaven!!! We’ve been eating Lara bars for weeks, and now we can make our own!
[...] the Tortes are a decadent (but super easy) dessert! chocolate date torte with chocolate [...]
WINNER WINNER CHICKEN DINNER!!!! This was sooooo good! Man, I am really loving the fact that I can eat butter and lard on the 10 day real food journey!!!
Oh my these are amazing! I was lucky enough to try at a friends house today! She told me about your site and I simply love everything! Have made banana bread and breakfast cookies…wonderful! Cannot wait to get some dates!
Thanks for posting! Here is another great “whipped cream” recipe to top the chocolate torte or to use as fruit dip:
- 1 can FULL FAT coconut milk (usually in the Asian food section at the store), chilled in fridge overnight
- stevia or xylitol (grounded to a powder in a coffee grinder or food processor)
Once the can is chilled, the coconut solid separates from the liquid. drain the liquid and put the solid in a bowl. Add stevia or xylitol to your sweetness preference and stir until smooth.
*optional – add vanilla or chocolate protein powder
[...] Homemade whipped cream topping [...]
Can you make the chocolate tort balls without any nuts?
Thanks
I don’t think it would be the same w/o nuts…but if you have allergies you could try sunflower seeds instead.
I’m out of pecans, but I have cashews and almonds. Would one of them be a good substitute? tks!
I have not tried another nut, but go for it (maybe even do a mix of the other two). I bet it would be good!
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I am allergic to cocnut- any other suggestions as a substitute? Your picture looks so pretty with the three versions.
Hmmm…how about crushed whole-grain crackers to add some saltiness? Or crushed nuts?
What is the difference between cacao and cocoa powder? Would the cocoa be considered real food?
Cacao and unsweetened cocoa are sometimes interchangeable…found this with more info: http://www.allchocolate.com/understanding/cacao-vs-cocoa/
This recipes is amazing!!!!!! I just Gave it to my girls and they LOVED it! Thanks for bringing awareness to my family!
[...] Whole Wheat Crepes with Chocolate Sauce. Dessert~day [...]
How do you store the chocolate syrup/sauce after you make it?
Just made it for my kids and they love their chocolate milk even more now.
Oh good! Glad they like it. I store it in the fridge since that is what it says to do on the maple syrup bottle.