Page 117 - Tracy Anderson Magazine - Fall 2021

DARK CHOCOLATE HAZELNUT TORTE (serves 8)

INGREDIENTS
10 oz 70% dark chocolate, ¼ cup cocoa nibs
chopped into chunks 8 oz hazelnuts, peeled and
8 oz coconut milk toasted, pulsed until mealy
2 Tbsp maple syrup 1 Tbsp maple sugar
½ tsp salt Toppings: Fresh cherries,
pitted (optional), pistachios
3 Tbsp coconut oil

1. Place a pot on stove with minutes, until hazelnut
1 inch of water in it, then meal has toasted and sugar
place a heat-safe bowl has melted.
on top to create a double 3. Allow base to cool
boiler. Add dark chocolate, completely, then pour
coconut milk, maple syrup, chocolate mixture evenly
salt, and coconut oil. over top.
Whisk until smooth and 4. Chill torte for at least
combined. 3 hours or overnight in
2. Line a 9-inch springform refrigerator before serving.
pan or a 9-inch cake pan Release torte from pan and
with parchment paper, then remove parchment paper.
add cocoa nibs, hazelnut Cut into slices and serve.
meal, and maple sugar Top with fresh cherries (if
and bake at 350°F for 10 using) and pistachios.

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