Plant-Based Chocolate Almond Torte
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Heat the oven to 350. Spread the almonds on a baking sheet.
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Bake 10-14 minutes, until golden. Stir halfway through. Then let cool completely.
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Reduce the oven temp to 300. Line a 9-inch cake pan with parchment. Lightly mist with cooking spray.
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Combine the flax and water in a measuring cup. Let the mixture sit for at least 5 minutes.
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When congealed, add the maple syrup and vanilla to the flax eggs.
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Reserve 1/3 cup of the toasted almonds.
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Process the remaining 2 cups until finely ground, approximately 30 seconds.
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Add the chocolate. Pulse until the chocolate is finely ground, approximately 60 pulses.
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Add the date sugar and salt. Process until well combined.
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With the machine running, pour in the flax mixture. Process until the batter is smooth.
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Spread the batter into the prepared pan. Top with the reserved almonds.
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Bake 45-50 minutes, until the center is firm. Let cool 30 minutes on a wire rack.
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Run a knife around the edges. Then invert onto the rack.
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Remove the parchment. Then reinvert onto a plate. Serve warm or room temperature. Enjoy!
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Elizabeth
Recipe developer behind The Plant-Based Catholic
To learn more about this Jumprope:
https://theplantbasedcatholic.com/2020/07/30/plant-based-chocolate-almond-torte/
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