Chocolate & Coconut Torte Recipe


This decadent vegan dessert is completely gluten-free and dairy-free, yet you'd never guess. Perfect for a special occasion or dinner party, this rich torte has a crunchy granola base, silky chocolate and coconut filling and exotic mango topping.
Serves 12 - 15 mins to prepare and 1 hr 30 mins to cook, plus cooling and chilling - 303 calories / serving



Ingredients

150g Nature's Path pumpkin seed and raisin gluten-free granola
30g coconut oil, plus extra for greasing
400g Free From soft cheese
40g cocoa powder
150g light brown soft sugar
125g Yutaka silken tofu
½ x 400ml tin coconut milk
25g cornflour
1 ripe medium mango
2 tbsp coconut rum (optional)
15g coconut chunks, cut into thin slices
15g Free From chocolate, grated (optional)

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Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 6-7cm deep, 18cm-wide springform cake tin. Double wrap the outside of the tin with foil to make it waterproof.
Put the granola in a bowl and crush with the end of a rolling pin. Melt the coconut oil in a saucepan over a medium heat, then mix into the granola. Spoon into the tin, press down with the back of a spoon and bake for 15 mins.
Meanwhile, in a bowl, mix the soft cheese, cocoa and sugar. Put the tofu in a blender or food processor with the coconut milk and corn flour, and blitz briefly until smooth. Stir into the soft cheese mix until combined.
Once the base is cooked, stand the tin in a deep roasting tin. Spoon over the chocolate mix. Boil a kettle, then pour water into the roasting tin so it comes to halfway up the sides of the cake tin. Bake for 1 hr or until firm. Turn off the oven and leave the torte inside to cool for 15 mins with the door ajar.
Transfer the torte from the water to a wire rack. Leave to cool completely in the tin (about 2 hrs), then remove and slide onto a serving plate. Chill for 2 hrs.

To serve, peel and slice the mango. Toss in rum, if using, and arrange on top of the torte. Scatter over the coconut and chocolate, if using. Cut into slices.
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