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Coco Cocoa Nut Torte Recipe

Heart-healthy and high in fiber, this coco cocoa nut torte features the sumptuous flavors of dried fruits and the healthy fats of almond and coconut. You’ll love how these flavors come together! A treat compliments of nutrition expert Dr. Jim Painter.

Servings: 8

Active time: 15 minutes

Total time:

Ingredients

  • 1 c almond meal/flour
  • 1/2 c unsweetened coconut
  • 1/2 c cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 c raisins
  • 1/2 c pitted dates
  • 3/4 c water
  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 2 Tbsp coconut oil
  • 2 tsp vanilla

Preparation

  1. Preheat oven to 325°F. Grease a 9-inch round cake pan (or 8-inch spring form pan).
  2. Mix together almond meal, unsweetened coconut, cocoa powder, baking soda, and salt in a bowl and set aside.
  3. In a blender, food processor, or an immersion blender, blend the raisins, dates, and water until smooth. Add the eggs, coconut oil, and vanilla to the blended mixture and mix until smooth.
  4. Add the wet ingredients to the dry ingredients and mix just until incorporated.
  5. Pour batter into greased cake pan and spread evenly. Bake for 25-35 minutes or until toothpick comes out clean. Let cool 10-15 minutes.

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Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 280
Calories from Fat 140
Total Fat 16g (25% DV)
Saturated Fat 7g (35% DV)
Trans Fat 0g
Cholesterol 70mg (23% DV)
Sodium 270mg (11% DV)
Total
Carbohydrate
32g (11% DV)
Dietary Fiber 5g (20% DV)
Sugars 20g
Protein 8g
Vitamin A 2%
Vitamin C 0%
Calcium 6%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.