Dark Chocolate Torte (GF)

 This is a twist on a recipe from an Indigenous cookbook called "Seed to Plate, Soil to Sky" our friend group cooked out of for Cookbook club once. ALL of the recipes we tried out of it were great. As we all know, I am not great at following recipes, so I am going to put in my adjustments here. Since cooking this the first time, I have had it requested for multiple parties. This torte always takes the cake (pun intended). 

For the crust:

1 1/2 c pecan pieces

1/2 c of almond flour 

1/4 c brown sugar 

1 tsp cinnamon

1 tsp salt 

1/4 c melted butter (half a stick) *can sub for an oil if you need it to be dairy-free as well 

1. Preheat oven to 350F and get out a tart (or pie) pan. 

2. In a food processor, pulse the pecans, almond flour, sugar, cinnamon, and salt together. 

3. Add the melted butter and pulse again. 

4. Transfer the mixture to your pan and press it down evenly into the bottom and up the sides of your pan. 

5. Bake for 15 minutes or until the crust is lightly golden. Remove from oven and let it cool while you make the filling.

For the filling:

13 1/2 oz full fat coconut milk (shake well before opening) 

1/2 c granulated sugar 

1/4 c melted butter *same here- can sub for an oil if needed 

1 tsp vanilla extract (measure with your heart) 

Pinch of salt (this is really to taste, so feel free to taste and adjust)

10 oz dark chocolate

1. In a medium saucepan, bring the coconut milk, brown sugar, and butter to a boil.

2. Put the chocolate, vanilla extract, and salt into a bowl, and once mixture is boiling, pour it over the chocolate and let sit for about 5 minutes. 

3. Whisk until fully combined and let cool to room temp. 

4. Pour mixture over the crust and refrigerate uncovered for at least 4 hours, but I pretty much always do overnight. 

5. Cut and enjoy this decadent dessert!