Eating for stable blood sugar during the holidays, but don’t want to skip out on dessert? Save this delicious salted pistachio chocolate torte by @nestwellness_! It is grain-free, dairy-free, and has a delicious crunchy pistachio and macadamia nut crust. You’ll need a 6” springform pan for this torte that serves 8.
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Try Beth’s recipe and make sure to tag @Levels and @nestwellness_ if you make and share the recipe here on Instagram 🍫
Salted Pistachio Chocolate Torte
Crust ingredients:
- 1/2 cup pistachios
- 1/2 cup macadamia nuts
- 2 oz pitted Medjool dates (about 3-4)
- 2 tsp ground cinnamon
- 1/8 tsp sea salt
Filling ingredients:
- 1 cup coconut cream
- 3 oz pitted Medjool dates (about 4-5)
- 3 oz dark chocolate, melted (Beth uses @Lindt 90%)
- 1/4 cup coconut oil, melted
- 2 tsp vanilla
Crust instructions:
Chop the nuts, dates, cinnamon, and salt in a food processor until fine and press into the bottom of your spring-form pan. Set in the crust in the refrigerator to chill while you make the filling.
Filling instructions:
In a double boiler or a saucepan on the stovetop, melt the coconut cream, dark chocolate, and coconut oil. Once melted and combined, pour the chocolate mixture into a blender or food processor and add the pitted dates and vanilla and blend until very smooth.
Combine:
Pour the chocolate filling into the chilled crust and allow to set up in the refrigerator until firm, about 2 hours. Dust the top of the torte with a bit of Malden coarse sea salt and chopped pistachios. Enjoy!
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