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!
Chocolate Torte with Whipped Cream and Chocolate Sauce
This makes about 4 cakes, or 12 - 14 truffles.
Ingredients
- 1 tablespoon butter
- 1 tablespoon honey
- 1 cup pecans
- 1 cup dates, dried, pitted
- 1 tablespoon unsweetened cocoa powder, I recommend Hershey’s brand “Special Dark” 100%
- 1 teaspoon water, as needed
- unsweetened coconut flakes, either plain or toasted, for coating the outside of the truffles
Instructions
- 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.
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Once the pecans are done blend them in a food processor with the pitted dates and cocoa. 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!
Recipe Notes
Nutrition Facts
Click here for the whipped cream recipe
Click here for the chocolate sauce recipe
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Chocolate Sauce
These were so quick & so yummy! Next time I will double the recipe.
Has anyone tried these without the honey? I made them and really liked them, but they are sweeter than I prefer. I didn’t know if they would still stick together ok without the honey.
We haven’t as the honey is what gives it a sweet taste. Let us know if you gave it a try. – Nicole
These are so yummy and just enough chocolate to satisfy a choco holic! Curious for the truffles what would be a serving size recommendation?
Thank you.
Hi Lydia. These are really rich. You’ll likely be satisfied with one. :) One to two would be reasonable.
I made these today with raisins instead of dates (because I couldn’t find dates without added sugar at my grocery store – ughh!) and they turned out great and tasted wonderful!!
We are on day 7 of our challenge! After an insane night with two 10 month old twins with ear infections I decided to make myself a treat. I used the whipped cream recipe from your book (1 cup cream, 2 tbs syrup, 1 tsp vanilla), added some strawberries and bananas, and was amazed that homemade whipped cream without sugar could taste so good. Next time I will start without syrup and see how that goes. Thankful for easy to make sweet indulgence.
I am a chocoholic so Thank you, thank you for this amazing looking recipe. It popped up in my feed just in time for the holidays.
This recipe looks fabulous but I don’t like nuts. What could be substituted?
Hi Carol. You try seeds instead, such as pumpkin or sunflower.