Chocolate Coconut Walnut Torte with Chocolate Glaze

Enjoy this sneak peek recipe by Chef Kate McAloon from her upcoming book “Flavour of Joy” She shared the recipe with me to celebrate our 3rd Birthday. Thank you Kate!

This torte is a favourite of Miranda Kerr’s and I made it live on Australian TV for the wonderful morning show ‘Today with Lisa Wilkinson and Karl Stefanovic’.
We all love sweet treats, and these are not only delicious, but they are made with nutritious, healthy ingredients that make eating them a guilt-free pleasure. The ingredient list is a bit long and so is the method, but it is really easy to put these together and you’ll be really happy you took the extra time when you taste them!

SERVES 8–10 = PREP TIME 20 minutes = BAKING TIME 15 minutes

 

Torte Ingredients

  • 21⁄2 cups (180g) coarsely ground walnuts
  • 21⁄2 cups (180G) coarsely ground, shredded, or desiccated coconut
  • 1⁄2 cup (80g), maple syrup or coconut syrup
  • 1⁄4 cup (35g) melted coconut oil
  • 1⁄2 tsp sea salt (to taste)
  • 1 tsp vanilla extract

Chocolate Glaze Ingredients

  • 1 cup (80g) raw cacao powder
  • 1⁄2 cup (110g) maple syrup
  • 1⁄4 cup (35g) melted coconut oil 2 tbsp coconut milk

Topping Ingredients

  • 1⁄4 cup toasted, shredded, or desiccated coconut
  • 1⁄2 cup chopped toasted walnuts

Method

Preheat oven to 350oF/180oC and prepare a medium-sized rectangular baking pan by generously rubbing with coconut oil or lining with baking paper. You can also use a round pie dish or several individual little baking dishes.

In a large mixing bowl or electric mixer, combine all torte ingredients together well.

Then evenly press the mixture into the prepared pan, place in the oven, and bake for approx. 15 minutes or until golden brown and you start to smell toasted coconut. Be careful not to burn. You may need to cover the pan with foil for the last few minutes.

Remove from the oven and let cool for 15 minutes.

Meanwhile, make the chocolate glaze while the torte is baking. Place the honey, coconut oil, and coconut milk in a medium-sized pan on medium heat and cook while stirring continually until everything is combined, melted, and very warm, but not boiling.

Remove from heat and whisk in the cacao powder. Continue stirring until the mixture is well combined and silky smooth. The glaze needs to be warm to spread on the torte.

When the torte has cooled, spread the warm Chocolate Glaze all over the top of the bar and smooth a little. Then evenly sprinkle with toasted coconut and toasted walnuts.

Refrigerate for at least 30 minutes to set the chocolate or serve immediately while the glaze is still warm. Cut into pieces before serving. Place in an airtight container and refrigerate for up to 5 days or freeze for up to 1 month; just thaw before serving.

Thermie Tip:This is easily made in the Thermie.

For the torte, just add all the ingredients and combine for 8-10 sec / speed 5. (If your coconut oil is very hard you can warm it up for 30-50 sec and then add the other ingredients). No need to clean the Thermie bowl.

Add the liquid glaze ingredients in Thermie bowl and warm it up for 2 min / 80C / speed 2. Add the cacao powder and mix for a further 1 min / speed 3 – 4.

If you want to be one of the first to get the hands on this flavorful book by Kate, just click here for more information.

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