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Valentine’s Day. Call it a Hallmark holiday if you will, but I think it’s still a reason to celebrate love! And no better way to do that than through baking something for the ones you love. Like this Chocolate Raspberry Torte! I came up with this recipe while spending time with my little love, C…but not in the way you might think!
I have regularly put C to bed myself nearly every night of her four-and-three-quarter-years of life. Let’s just say it wasn’t always my favorite part of the day. Lying beside her, waiting for her to fall asleep so I could sneak out, felt like a waiting game. I constantly bemoaned what I felt was a loss of my personal time – usually thirty minutes or more – especially because we had already spent a significant amount of time putting pajamas on, brushing teeth…you mamas know the drill.
But then, several years ago, something switched for me. Instead of counting the minutes till I could leave, I started using the time as a way to reflect, to plan, and to just think.
And that, my friends, is how I came up with this recipe – while waiting for my love to fall asleep! I genuinely enjoy the process of imagining recipes – and particularly the logistics of making them AIP – during this part of our bedtime routine. In fact, I look forward to the time, because so much of my day is spent in busyness.
I recently realized that this “thinking time” has become a form of meditation for me. I allow my thoughts to drift and wander, but I also ask questions of a recipe: what will make it moist but not gummy? What ingredients will give it that balanced blend of flavors?
In the case of this chocolate raspberry torte, the chocolate (ahem, I mean carob) balances so nicely with the raspberries, both inside the ganache and on top. And the creaminess of the ganache contrasts so nicely with the cassava crust. Of course, let’s not forget the beloved flavor combination of raspberries and “chocolate” featured here. What better way to celebrate these two than for Valentine’s day?
Of course, it doesn’t need to be Valentine’s for you to enjoy this AIP friendly dessert! But because it’s on the sweeter side, I wouldn’t recommend consuming it daily – it is meant as more of a special treat.
While you don’t need a special heart-shaped torte pan (any torte pan will do), I think the heart shape is especially lovely. If you don’t have one though, and have, say, only small torte pans on hand, this dough recipe will produce 2-3 mini tortes.
Make sure you are using fruit-sweetened jelly (the brand linked below is a favorite in our house). Certainly, the raspberries are optional, but if you making this for a special occasion, by all means include them. They add drama and interest, not the mention the magical taste of fresh berries. If you don’t have or don’t want to use raspberries, you could also use any number of other toppings as a garnish: flaked coconut, freeze-dried raspberries, coconut whipped cream…
Enjoy this chocolate raspberry AIP and Paleo torte. Be on the lookout for more fun recipes – all courtesy of some self-imposed “thinking” time!
What You’ll Need for This Recipe:
I recommend the following for making the crust of this torte (and a zillion other AIP recipes):
- Otto’s cassava flour
- carob powder
- palm oil shortening
- For the ganache, I always use this BPA-free, full-fat coconut milk.
Have you seen Phoenix Helix’ recipe roundup?! This recipe is featured in #205!
Chocolate Raspberry Torte (AIP / Paleo)
Creamy raspberry ganache fills a cassava flour crust for a perfect dessert for that special day that's also AIP and Paleo!
- 1 cup cassava flour
- 1/4 cup carob powder
- 1/8 tsp sea salt
- 1/2 cup palm oil shortening
- 1/4 cup honey
- 1/2 tsp alcohol free vanilla extract
- 1 cup coconut milk full fat, canned
- 1 Tbsp gelatin
- 1/4 cup carob powder
- 2 Tbsp coconut manna
- 1/4 cup raspberry preserves
- 1 cup fresh raspberries (optional)
Preheat oven to 325 degrees. In a medium bowl, whisk cassava flour, carob powder and sea salt.
In a separate large bowl, beat palm oil shortening and honey until well incorporated.
Add dry ingredients to palm oil shortening / honey mixture along with vanilla. Stir gently first with a spoon, then, once ingredients are starting to form a dough, you (clean) hands to form into a ball of dough.
Wrap ball of dough in plastic wrap and refrigerate for 30 minutes (left longer will also be fine).
Remove from fridge. Using clean fingers, gently press dough into tart pan, spreading so that it reaches up all along the edge.
Cook for 22 mins or until firm to touch. While cooking, make ganache: add all ingredients for ganache except for gelatin and preserves to a pan and bring to a simmer over medium heat, whisking to blend everything together.
Add gelatin and stir or whisk briefly to dissolve.
Remove from heat and add preserves, mixing well.
Allow shell to cool, then fill with ganache. Leave in fridge ~1 hour to firm.
Top with fresh raspberries, flaked coconut, or a drizzle of coconut concentrate before serving.