Raw Chocolate Gluten Free Torte

This decadent torte came together on a whim! It’s so easy to make and and is incredibly delicious. Plus, it’s gluten free, dairy free and vegan friendly! Oh and did I mention, requires NO baking at all! It’s raw!

I posted it online and had a ton of people ask for the recipe. Due to this recipe coming together on the fly, the photo really doesn’t do it justice and if I had more time, I would have preferred to use a smaller pan for the crust.

I used a 9-ince springform pan, but initially wanted to use a pie dish. I just couldn’t find mine! So I opted for the springform. If you have a pie dish, I would recommend using that as it will give the crust some texture and design around the edges. Regardless, any pan or baking dish you decide to use, this recipe will taste just as yummy. Just be sure your pan isn’t too big. An 8-inch pan would have been perfect for this crust.

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Raw Chocolate Torte

Ingredients for crust

  • 1 1/2 cups almond flour
  • 1/4 cup walnuts
  • 1 tsp. cinnamon
  • 3 Tbsp. maple syrup
  • 3 Tbsp. coconut oil
  • 1⁄4 cup raw cacao powder
  • pinch Himalayan sea salt

Ingredients for filling

1⁄2 cup raw cacao powder
  • 1/2 tsp. ground vanilla bean
  • 1 tsp ground cinnamon
  • 3 Tbsp. coconut oil
  • 3/4 cup maple syrup
  • pinch Himalayan sea salt


For the crust, process all ingredients in a food processor until blended, and press into the bottom and sides of a tart tin, pie dish or springform pan. I used a springform pan and really had to press and thin out the crust to fit the whole pan. An 8-inch pan may work better. Freeze the crust while you prepare the filling. Process all filling ingredients in a food processor until combined and smooth.

Remove the crust from freezer and pour the filling mixture into the crust. Return to freezer until the mixture is set (at least an hour). Remove 5 minutes before serving, and return any leftovers to refrigerator or back to the freezer. Top with cacao nibs, berries or shredded coconut.

Due to having to press and thin out the crust, I quite liked how this torte turned out. I would slice tiny slivers of this cake and it made for the perfect guilt free treat!


Samantha xoxo

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Holiday Chocolate Bark with Almonds, Goji Berries and Crispy Rice


Did I say the magic word?

I think it’s safe to say that this time of year, a little extra chocolate gets consumed. Lot’s of baking is going on in my house for sure, and I’m definitely taste testing everything!

Sooo….if you’re gonna get to baking or making some chocolate bark, why not healthify it?

That’s just what I did with this recipe!

I added in some healthy fats and protein from almonds, some potent antioxidants and minerals from goji berries, and just for some extra crunch, I used a gluten free crispy rice cereal.

And let’s not forget about the actual chocolate! I highly suggest you purchase organic chocolate. You can even take it a step further and get organic RAW chocolate. Good quality chocolate will make all the difference in your bark!

So let’s get to the recipe!


2 bags of organic dark chocolate chips (you could also use 2 bags of Enjoy Life dairy free chocolate chips)
1/4 cup of raw almonds, chopped
1/4 cup goji berries, roughly chopped
1/4 cup gluten-free crisp brown rice cereal
Pinch of fine ground sea salt


Prepare a baking dish with parchment paper and set aside. In a double boiler, melt chocolate over low heat. Add in 1 cup of chocolate chips at a time. Constantly stir the chocolate so it doesn’t burn and stick to the pot. Once chocolate is melted, add in all your ingredients and give your chocolate a nice stir to incorporate all ingredients. Slowly pour you chocolate into your baking dish. You may want to spread it out or flatten slightly. Transfer to the fridge and let site for about an hour, or until completely solid. Once bark is completely solid, you can break it up into pieces and store in an airtight container in your fridge. It will last for weeks! Unless of course you eat it all! 🙂


To Your Health & Abundance,
Samantha 🙂




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