with Chocolate Rose Glaze
This torte is a favourite of Miranda’s and I made it live on Australian TV for the wonderful morning show, Today with Lisa Wilkinson and Karl Stefanovic. We all love sweet treats, and these are not only delicious, but they are made with nutritious, healthy ingredients that make eating them a guilt-free pleasure. The ingredient list is a bit long and so is the method, but it is really easy to put these together and you’ll be really happy you took the extra time when you taste them!
I’ve update this recipe since the show to include one of my all-time favourite Young Living Culinary Oils…ROSE!It’s beautiful used in deserts and drinks, but a little goes a long way so start with 1 drop and add a little more if desired.
NOTE The chocolate rose glaze is so good that you will probably want to double the recipe. It’s great for dipping fruit in and also makes a really nice, warm topping for ice cream or stirred into yoghurt.
For a special dessert, place a piece of the torte base in a bowl or ‘fancy’ glass and top with ice cream or coconut ice cream and a little warm chocolate rose glaze, a few toasted walnuts, toasted coconut, and organic rose petals or fresh petals.
SERVES 8 –10
PREP TIME 20 minutes
BAKING TIME 15 minutes
Torte Base Ingredients
- 2½ cups coarsely ground walnuts
- 2½ cups coarsely ground, shredded, or desiccated coconut
- ½ cup honey or coconut syrup
- ¼ cup melted coconut oil
- ½ tsp sea salt (to taste)
- 1 tsp vanilla extract
Chocolate Rose Glaze Ingredients
- 1 cup raw cacao powder
- ½ cup honey
- ¼ cup melted coconut oil
- 2 tbsp coconut milk
- 1 – 2 drops of Young Living Rose Oil (to taste)
- ¼ cup toasted, shredded, or desiccated coconut
- ½ cup chopped toasted walnuts
- Organic dried rose petals (optional)
- Preheat oven to 350F/180C and prepare a medium-sized rectangular baking pan by generously rubbing with coconut oil or lining with baking paper. You can also use a round pie dish, spring form pan (lined with baking paper), or several individual little baking dishes.
- In a large mixing bowl or electric mixer, combine all torte base ingredients together well. Then evenly press the mixture into the prepared pan, place in the oven, and bake for approx. 15 minutes or until golden brown and you start to smell toasted coconut. Be careful not to burn. You may need to cover the pan with foil for the last few minutes. Remove from the oven and let cool for 15 minutes.
- Meanwhile, make the chocolate glaze while the torte base is baking. Place the honey, coconut oil, and coconut milk in a medium-sized pan on medium heat and cook while stirring continually until everything is combined, melted, and very warm, but not boiling.
- Remove from heat and whisk in the cacao powder. Continue stirring until the mixture is well combined and silky smooth. Then add the Young Living Rose Oil and whisk to combine. The glaze needs to be warm to spread on the torte.
- When the torte has cooled, spread the warm Chocolate Rose Glaze all over the top of the torte and smooth a little. Then evenly sprinkle with toasted coconut, toasted walnuts, and dried rose petals.
- Refrigerate for at least 30 minutes to set the chocolate or serve immediately while the glaze is still warm. Cut into pieces before serving. Place in an airtight container and refrigerate for up to 5 days or freeze for up to 1 month; just thaw before serving.
Sending ‘The Flavour of Joy’
Chef Kate has also launched her new cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love. Kate uses local, organics and sustainable ingredients in her tasty and nutritious recipes. Also including superfoods and medicinal herbs in her dishes to create healthy food nourishing for the body, mind and spirit. You can purchase the new book from www.theflavourofjoy.com