Chef Kate’s Chocolate Coconut Torte with Chocolate Glaze
This torte is a favourite of Miranda Kerr’s. I made it live on Australian TV for the wonderful morning show, Today on Channel 9 with Lisa Wilkinson. - Chef Kate
I made this healthy dessert for a Personal Development Lunch and Learn I hosted alongside Heidi Rogers. It’s a crowd pleaser and an easy dessert to make for a large group…best part is you can make it a couple of days ahead of time! - Holly
We all love sweet treats and these are not only delicious, but 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!
TIP Try adding a drop of rose oil to the Chocolate Glaze recipe for an added twist of flavour and elegance. A little goes along way so start with 1 drop! I love using culinary grade essential oils in my dishes and only use Young Living Oils. They have over 35 approved by the TGA for adding to food and drinks in Australia.
NOTE The chocolate glaze is so good that you will probably want to double the recipe. It’s great for dipping fruit in and also makes a really nice, warm topping for ice cream or stirred into yoghurt. For a special dessert, place a piece of torte in a bowl or ‘fancy’ glass and top with ice cream or coconut ice cream and a little warm chocolate glaze, a few toasted walnuts and toasted coconut. Fresh berries or fruit is also great served with the torte.
x Kate
TORTE INGREDIENTS
2 1⁄2 cups coarsely ground walnuts
2 1⁄2 cups coarsely ground, shredded coconut
1⁄2 cup honey, maple syrup or coconut syrup
1⁄4 cup melted coconut oil
1⁄2 tsp sea salt (to taste)
1 tsp vanilla extract or essence
CHOCOLATE GLAZE INGREDIENTS
1 cup raw cacao powder, sifted
1⁄2 cup honey or maple syrup
1⁄4 cup melted coconut oil
2 tbsp coconut milk
2 – 4 drops culinary orange oil (optional, to taste)
TOPPING INGREDIENTS
1⁄4 cup toasted, shredded, or desiccated coconut
1⁄2 cup chopped toasted walnuts
METHOD
1. Preheat oven to 180°C 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.
2. In a large mixing bowl or electric mixer, combine all torte ingredients together well. 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 baking paper for the last few minutes. Remove from the oven and let cool for 15 minutes.
3. 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.
4. Remove from heat and whisk in cacao powder. Continue stirring until the mixture is well combined and silky smooth. The glaze needs to be warm to spread on the torte.
5. When the torte has cooled, spread the warm Chocolate Glaze all over the top of the torte and smooth a little. Then evenly sprinkle with toasted coconut and toasted walnuts. For a beautiful treat try sprinkling dried organic rose petals on top the torte.
6. 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 7 days or freeze for up to 1 month; just thaw before serving.
You may love Chef Kate’s cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love.
Kate uses local organic and sustainable ingredients in her tasty and nutritious recipes, also including superfoods and medicinal herbs in her dishes to create healthy and nourishing food for the body, mind, and spirit.
