Description
A rich and fudgy gluten-free, vegan chocolate almond torte perfect for Passover or any special occasion. Naturally sweetened and deeply satisfying.
Ingredients
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup dark chocolate chips (dairy-free)
Instructions
- Preheat oven to 350°F (175°C) and line a small baking pan with parchment paper.
- In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
- In another bowl, mix maple syrup, melted coconut oil, almond milk, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Fold in chocolate chips.
- Pour batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes until set but still slightly soft in the center.
- Cool completely before slicing and serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Can be refrigerated for a firmer texture.
- Serve with fresh berries or coconut whipped cream.
- Substitute agave for maple syrup if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
