Raisin Your Nutrition

– A blog about the energy benefits of raisins –

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Sweetheart Cocoa Coconut Torte

February 09, 2017 by

Make it sweet, chocolatey, gluten-free and free from added sugar for Valentines! Cocoa Coconut Torte is sweetened with raisin and date puree, like the Raisin-Date Apple Muffins. Ground almonds replace flour making it gluten free, plus adding a little extra fiber and protein.

 

I’ve served this torte many times, often in mini-bite size, and no one has missed the processed sugar. One time I forgot to add the coconut oil and the torte was still moist and delicious, but I like the touch of coconut flavor that the oil adds.

 

Raisins and dates are so naturally sweet and flavorful, they are like a miracle ingredient in baked goods! Let us know if your sweetie misses the processed sugar in this Valentine treat.

 

Step by step

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Blend raisins and dates with warm water.

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Assemble the ingredients.

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Blend the raisin-date puree with eggs, coconut oil and vanilla, then stir together with dry ingredients in one bowl.

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Spread in pan.

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Top with coconut chips before baking.

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Bake 40 minutes at 325°F. All done!

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Cocoa-Coconut Raisin-Date Torte

Preparation time: 15 minutes

Bake time: 40 minutes

 

Ingredients

  • 1 cup Sun-Maid Natural Raisins (1/2 Golden Raisins if desired)
  • 3/4 cup Sun-Maid Pitted Dates, about 20 Deglet Noor Dates
  • 2/3 cup hot water
  • 1 cup finely ground almond meal (140 grams)
  • 1/2 cup unsweetened cocoa powder*
  • 1/2 cup unsweetened shredded coconut flakes
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 2 tablespoons coconut oil*
  • 2 teaspoons vanilla or 1/2 teaspoon almond extract*
  • 2 tablespoons unsweetened coconut chips for garnish, optional

 Directions

  • Preheat oven to 325°F. Coat an 8-9-inch cake pan or spring form pan with cooking spray.
    Place raisins, dates and water in a blender jar or food processor bowl; let stand for fruit to soften.
    Combine almond meal, cocoa, coconut flakes, baking soda and salt in a mixing bowl.
    Blend the raisins, dates, and water until smooth. Add eggs, coconut oil and vanilla; blend until smooth.
    Stir raisin-date mixture into the dry ingredients just until combined. Spread batter evenly in prepared pan. Sprinkle with coconut chips if desired.
    Bake 30-40 minutes or until a pick inserted in center comes out clean. Cool 10-15 minutes before slicing, or serve room temperature.

 

*Notes:

  • A good quality cocoa powder such as Droste or other Dutch processed cocoa will have the most chocolatey flavor.
  • Use almond extract instead of vanilla for almond-chocolate flavor.
  • Coconut oil is firm at room temperature. It does not need to be melted before blending with the raisins and dates.

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About The Author
SUZANNE NELSON, ScD, RDN
Suzanne Nelson

Dr. Nelson recently joined the staff of Bryn Athyn College in Pennsylvania as a nutrition and wellness advisor and sports nutritionist. Previously, she was the Director of Sports Performance Nutrition in the athletic department at the University of California, Berkeley. While in California, she was the team nutritionist for the San Francisco 49ers and provided nutrition consultation to the San Francisco Giants and Golden State Warriors. In addition, Dr. Nelson has advised elite amateur athletes at the national, world, and Olympic level. She is a nationally known speaker in sports nutrition and is the author/editor of several books and numerous scientific journal articles. Dr. Nelson is the Nutrition and Health Advisor for Sun-Maid.

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