Chocolate Torte with Chocolate Mousse and Salted Pecans (grain free, dairy free, refined sugar free)
 
 
Ingredients
  • one batch of chocolate mousse, made ahead and chilled
  • 1½ cups cooked navy beans (I use Eden Foods brand in the BPA free can)
  • 3 eggs
  • ½ cup honey
  • 1 tablespoon vanilla
  • 2 teaspoons apple cider vinegar
  • ⅓ cup coconut oil, (or butter or ghee) melted
  • 1 cup blanched almond flour (I use Honeyville)
  • ½ cup raw cacao powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup Enjoy Life chocolate chips (optional)
  • SALTED PECAN GARNISH:
  • ¾ cup pecan halves (optional)
  • 1 tablespoon coconut oil (or butter or ghee), melted
  • ½ teaspoon salt
Instructions
  1. NOTE: navy beans need to be soaked 24 hours, drained, cooked until soft and then drained again. Eden Foods canned beans uses this method for their beans.
  2. Preheat oven to 350F.
  3. Grease a 9 inch baking pan with coconut oil or palm shortening and, if not using my favorite pan, line the bottom with parchment paper.
  4. In food processor, process the first six ingredients (beans through ⅓ cup melted coconut oil) until smooth.
  5. In medium bowl, whisk together the almond flour, cacao powder, baking soda and salt.
  6. Add dry ingredients to food processor and process again until smooth. Scrape down sides and process again.
  7. Add in chocolate chips and stir in by hand.
  8. Pour batter into prepared pan. Give the pan a tap on the counter to remove air bubbles.
  9. Bake 20-30 minutes, being careful not to over bake. Top should spring back when touched.
  10. Meanwhile, make pecans.
  11. In small bowl, toss pecans with 1 tablespoon melted coconut oil and salt.
  12. Lay pecans on parchment-lined baking sheet and bake at 300F until fragrant. Test in 5 to 10 minute increments to prevent burning. Allow to cool.
  13. Process nuts in nut chopper or mini food processor. Set aside.
  14. TO ASSEMBLE:
  15. Allow cake to cool completely then top with chocolate mousse, spreading to the edge of top layer (not on sides).
  16. Finally, sprinkle edges (or entire top) with ground salted pecans.
Recipe by my BIG FAT grain free life at http://mybigfatgrainfreelife.com/2014/01/chocolate-torte-with-chocolate-mousse-and-salted-pecans-grain-free-dairy-free-refined-sugar-free.html