Chocolate Pomegranate Dream Torte

This recipe requires preparation of the frosting 8 hours prior to decoration of the torte.

Frosting Ingredients:
2 cups Thai young coconut meat
1/8 tsp. Himalayan sea salt
½ tsp. vanilla extract
¼ cup xylitol (this particular sweetener keeps the frosting white)
4 tbsp. melted coconut oil
2 tbsp. ground lecithin powder (grind the lecithin in a coffee grinder until completely powdered)

Directions:
Place coconut meat, salt, and vanilla extract into a high speed blender. Blend until creamy smooth. Add the coconut oil and blend until evenly distributed. Add the lecithin powder and pulse into the mixture. Do not over mix. Remove from the blender and place into an airtight container. Refrigerate overnight.

Chocolate Filling Ingredients:
Two ripe large Hass avocados
½ cup organic cacao powder
4 tbsp. organic agave
½ tsp. vanilla extract
¼ tsp. Himalayan sea salt
¼ cup melted coconut oil
½ cup organic unsweetened almond mild
15 pitted medium sized dates
¼ cup filtered waterere.

Directions:
Place the avocados into a Cuisinart and blend until creamy smooth. Take a spatula and scrape the sides down halfway through the blending process. Add the cacao, agave, vanilla, salt, and almond milk to the avocado. Mix until smooth, taking a spatula and scraping the sides. Set aside. Place the 15 dates and the water into a high speed blender. Blend until creamy smooth. Place the date paste into the Cuisinart and add coconut oil, blending until evenly distributed. Remove and place into an air tight container and refrigerate.

Crust Ingredients:
3 cups almonds soaked and dehydrated
15 pitted medium dates
¼ cup filtered water
¼ cup melted coconut oil
¼ tsp. Himalayan sea salt

Extra Ingredient for Garnish:
3 cups of Pomegranate Seeds

Directions:
Place the almonds into a Cuisinart and chop into fine pieces. Do not over chop into a powder. Set aside. Place the dates and water into a high speed blender. Blend until creamy smooth. Then add the date paste to the almonds in the Cuisinart. Add the melted coconut oil and salt as well. Pulse the batter until mixed evenly. Do not overmix; otherwise the nuts will turn to powder. Take a 9 1/2” tart pan with a removable bottom and coat the inside with coconut oil. Place the batter in the middle of the pan. Press the batter evenly over the bottom and around the sides with your fingers. The top edge of the crust must be equally thick all the way around. Remove the frosting from the refrigerator and let it sit at room temperature while working with the filling. Remove the filling from the refrigerator and place it in the center of the crust. Take a spatula and spread the filling out evenly making sure that the top is flat all throughout. Place the pomegranate seeds evenly over the top of the torte. Take a knife and gently place it between the crust and the side of the pan. Do this in a small area on one side of the torte only. Carefully remove the side of the pan from the bottom. If the crust is sticking to the side of the pan, loosen it carefully with the knife. Leave the bottom of the pan in place to stabilize the torte. Take a pastry bag with a Wilton 1M tip and fill it halfway with frosting. Roll the end of the bag up making sure that the frosting is tightly packed toward the tip of the bag. Slowly squeeze a large floret onto a plate making sure there is no air in the bag. Then squeeze large florets around the outer edge of the torte. Refer to the photo for decoration if needed.

Serves 8

Torte will last in the refrigerator from 3 to 5 days. Make sure to wrap it in tin foil