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.
- 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
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 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!