This decadent salted chocolate torte is my current obsession. It contains no added sugar, but you honestly wouldn’t even know. It’s rich, silky, sweet from the dates, and so unbelievably satisfying. It’s also far more blood-sugar friendly than your typical dessert because the natural sweetness is beautifully balanced with healthy fats, protein, and fibre. And the best part? It’s incredibly easy to make and can be prepared ahead of time if you want to make it for a celebration or to share with guests. This one is always a show-stopper.
1 cup sunflower seeds (or ½ cup sunflower seeds + ½ cup walnuts)
4 medjool dates, pitted
1 tsp ground cinnamon
¼ tsp sea salt
For the filling
1 cup coconut cream
¼ cup coconut oil
1 tsp vanilla extract
5 large squares dark chocolate (I use Lindt)
5 medjool dates, pitted
Toppings
Small handful chopped pistachios
½ tsp sea salt
1
Add the sunflower seeds to a food processor and grind into a flour-like consistency. Add the dates, cinnamon, and salt, then process until well combined and sticky. Press into a small tin and set in the fridge while you prepare the filling.
2
Add coconut cream, coconut oil, dark chocolate, and vanilla to a small saucepan. Warm over medium heat until melted and smooth. Pour into a food processor or blender with the dates and blend until silky.
3
Pour the chocolate mixture over the base and place in the fridge for 2-3 hours to set. Once firm, top with chopped pistachios and a sprinkle of sea salt. Slice and enjoy!
1 cup sunflower seeds (or ½ cup sunflower seeds + ½ cup walnuts)
4 medjool dates, pitted
1 tsp ground cinnamon
¼ tsp sea salt
For the filling
1 cup coconut cream
¼ cup coconut oil
1 tsp vanilla extract
5 large squares dark chocolate (I use Lindt)
5 medjool dates, pitted
Toppings
Small handful chopped pistachios
½ tsp sea salt
Directions
1
Add the sunflower seeds to a food processor and grind into a flour-like consistency. Add the dates, cinnamon, and salt, then process until well combined and sticky. Press into a small tin and set in the fridge while you prepare the filling.
2
Add coconut cream, coconut oil, dark chocolate, and vanilla to a small saucepan. Warm over medium heat until melted and smooth. Pour into a food processor or blender with the dates and blend until silky.
3
Pour the chocolate mixture over the base and place in the fridge for 2-3 hours to set. Once firm, top with chopped pistachios and a sprinkle of sea salt. Slice and enjoy!
Hi! I’m Natalie. I teach my clients how to take control of their own health. I help them balance their blood sugar, reduce cravings, lose weight, improve sleep, improve digestive issue, skin issues, increase their energy levels and more. I give them the tools about how to achieve this while educating, motivating and inspiring them to live their best life.
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