recipe, snack, sweet, year-round

Almost-Raw Chocolate Torte

I hope you are having a lovely long weekend! I’ve skipped out of town to visit family and have a bit of down time. It’s a much needed bit away from the city. As I write this, the baby birds coo from the nearby apple trees and the smell of lilacs fills the air. I’m quietly drinking a rhubarb fizz and it’s so refreshing. Life is pretty wonderful.

My life also felt wonderful last week. Even in the bustling world of a city there are moments of peace and tranquility. It was a quiet weekday evening and I was craving a chocolate treat. But, I had no desire to turn the oven on. This was partially due to laziness, but almost entirely due to the fact that I simply didn’t have the ingredients to make a regular chocolate treat, like eggs and flour.

So I decided to try something new. I had a bit of inspiration from this Lesley Chesterman article, but I wanted something richer than hers. I wanted something decadent. While I eat healthily during the week, my dessert is a refuge, a moment of pure bliss. I wanted to enjoy it wholeheartedly.

I played around with the recipe, adding this and taking out that. I updated the recipe from vegan to vegetarian, but left it raw. Well, almost raw: the mascarpone cheese kind of wiped that running out. But then I let it rest in the fridge for an hour and then took a bite. I was so pleased with myself, I took a couple pictures right there.

This recipe surprised me more than anything: it was just incredible. Heavenly. I dolled out the portions so it would last more than a couple days.

It is very versatile- you can add whatever garnish you’d like, and you can add in your own ingredients depending on your taste preferences. For myself, I wanted something rich with chocolate. But the best part of this recipe is that it only takes 20 minutes to make. And it presents well, making it a perfect dinner party dessert.


Almost Raw Chocolate Torte


– 6 oz almond meal or ground almonds
– 1 oz cocoa nibs
– 1/3 cup maple syrup
– 4 tbsp coconut oil

– 1/4 cup mascarpone cheese
– 1/4 cup maple syrup
– 1/4 cup warm coconut oil
– 1/4 cup cocoa powder


1. Line a 9×5 inch loaf pan with plastic wrap.
2. Mix together the ingredients for the base and carefully press it into the wrapped loaf pan. Try and keep the outside edge of the base as even as possible for a prettier presentation.
3. Mix together all the ingredients for the filling (a hand mixer will help smooth out all the little lumps) and spread evenly over the base.
4. Put the torte in the refrigerator for at least an hour. To serve, remove from the fridge and lift the torte out with the edges of the plastic wrap. Slice 1 to 1.5 inch thick slices per person. Garnish with strawberry slices, fresh mint, orange peel, shredded coconut, etc if desired.

Makes 8-10 servings