Chocolate Torte with Whipped Cream and Chocolate Sauce

I am excited to share a wonderful—and healthier—alternative to the traditional flourless chocolate cake dessert. This dish can be served as small round tortes topped with whipped cream (or homemade ice cream) and chocolate sauce, or you can simply turn the recipe into little individual chocolate truffles. This recipe makes about 4 tortes or 12-14 truffles.

Ingreadient

• 1 tablespoon butter
• 1 tablespoon honey
• 1 cup pecans
• 1 cup dates (dried, pitted)
• 1 tablespoon unsweetened cocoa powder (I recommend Hershey’s brand “Special Dark” 100%)
• 1 teaspoon water (as needed)
• unsweetened coconut flakes (either plain or toasted, for coating the outside of the truffles)

Step by step

1. Using a frying pan, melt the butter on medium-low heat and add the pecans to the pan. Pour in the honey and cook until the nuts brown slightly, about 3 – 5 minutes. Be very careful not to overcook the nuts because they can go from perfect to burnt very quickly.
2. Once the pecans are done blend them in a food processor with the pitted dates and cocoa. Add 1 – 2 teaspoons of water or just enough to help the mixture stick together a little.
3. For tortes:Take out the chocolate mixture with your hands and flatten it out into one 1/2" thick piece on a cutting board. Using a round cookie cutter or drinking glass turned upside down cut out circular shapes for the tortes.For truffles:Roll the chocolate mixture into little ball shapes with your hands and coat them with plain or toasted unsweetened coconut if desired. Keep them in your fridge for whenever you need something chocolate!