Coconut Cacao Superfood Torte
Magic in the making.
I had the distinct pleasure of making something special for Carrie Anne Moss's birthday. Nothing brings me more joy then to be able to create something full of love that is filled with powerful, nutrient dense foods that quite literally enliven the senses.
Guilt-free, grain-free, vegan, raw and free of processed sugar, this pie or superfood torte is pure magic! For close to 15 years now I have been making a version of this superfood torte and used to sell it during the holiday season!
Foods De Les Fae is the name of my food creations company. More posh sounding then Faery Foods, it is complete with magical dust and outlandish decorations. This particular piece was finished off with sunflower petals and an amethyst crystal.
The recipes itself takes less then 20 minutes; you'll want to give this luscious beauty time to set before you serve!
All the ingredients I use are always organic.
1 Cup Coconut Flakes
3 TBL Cacao Nibs
2 TBL Raw Honey
DIRECTIONS for the crust:
Use a Cuisinart to blend the coconut flakes, honey and cacao nibs. Be sure to pulse it as you want to keep some texture. it will be sticky like a dough and easy to form the crust but have some texture with the nibs. Form crust into 9" pie plate and then let set in the fridge while making the filling.
cacao filling ingredients:
1 Cup Melted Arriba Raw Cacao Paste
1/2 Cup Guar Free Coconut Milk
1/4 Cup Warmed Coconut Butter
3 TBL Raw Honey
1 TBL Vanilla Extract or Vanilla Bean Powder
1 tsp Ashwagandha Extract Powder
1 tsp Shatavari Extract Powder
1/4 tsp Celtic Sea Salt
Directions for cacao filling:
Melt the cacao paste using a double boiler or by slowly and gently warming it up in a sauce pan on low heat. Once melted, using a high powered blender, add the above ingredients and blend until smooth and creamy. It may be a fudge like consistency. Pour it into the pie plate and let set in the fridge while you make your coconut cream layer!
Coconut Cream Topping:
1 Cup Guar Free Coconut Milk
1/4 Cup Coconut Butter
2 TBL Agar Agar Gel (easy to make and great for these kinds of needs)
1 tsp Vanilla Extract or Vanilla Bean Powder
Pinch Celtic Sea Salt
Directions for Coconut cream topping:
Add all ingredients into the blender, blend on high until smooth and creamy. Before pouring the filling over the chocolate, whip with a spoon or whisk to help the air bubbles escape after being blended. Pour over the chocolate filling and let set in the fridge for a good hour. Once this glorious pie is set, let the creativity flow and decorate in whatever way is calling you. Don't be afraid to let your Light shine!
Leave a comment below and let me know how your superfood pie came out or if you have any questions for substitutions etc.
Sign up for my newsletter to get these kinds of recipes and more delivered straight to your inbox!