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Healthy Recipes from
Nutritionist Dr. Jim Painter
Coco Cocoa Nut Torte
8 Servings
INGREDIENTS
1 c. almond meal/flour
½ c. unsweetened coconut flakes, chopped coarsely in food processor
½ c. cocoa powder
1 tsp baking soda
¼ tsp salt
1 cup raisins (½ golden, ½ natural)
¾ cup pitted dates
¾ c. water
3 eggs
2 T coconut oil
2 tsp vanilla
DIRECTIONS
Preheat oven to 325 F. Grease a 9" round cake pan or 8" spring form pan.
Mix together almond meal, coconut, cocoa powder, baking soda, and salt in a bowl and set aside.
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.
Add the wet ingredients to the dry ingredients and mix just until incorporated. Pour batter into greased cake pan and spread evenly.
Bake for 30-40 minutes or until toothpick comes out clean. Let cool 10-15 minutes.
Nutrient Analysis:
Serving Size: 1/8 cake
Amount per serving:
| Nutrient | Total |
| Calories | 240 |
| Cal from fat | 90 |
| Fat (g) | 10g |
| Sat. Fat (g) | 6g |
| Carb (g) | 35g |
| Fiber (g) | 4g |
| Protein (g) | 9g |
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