Double Chocolate Pecan Torte (Edit recipe)

This recipe was created after trying to make chocolate date bites with dates that were way too fresh. Have you ever done that? More dates stick to your hands than end up in the final product. So after my hands were covered in dates, I decided to press the recipe into the bottom of a torte dish and created a moose topping and mmmmmm this dish was created!

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	626
Fat:	53 g
Carbohydrates:	25 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	5 mg
Fiber:	18 g
Sugars:	0 g
Calculated for total recipe.

by Nutrition from a tiny Kitchen

Serves: 6-8

Ingredients

2 cups Pecans
4 cups Medjool Dates
1 cup Chia Seeds, divided
0.25 cup Hemp Hearts
400 ml Coconut Milk, full fat organic
3 Tbsp Cacao Powder - Navitas Organics, divided

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the crust:
Line a torte pan with parchment paper, set aside.
Place pecans in a food processor and process until crumbly.
Add dates and pulse until well combined.
Add 1/2 cup of chia seeds, hemp hearts and 2 tbsp cacao powder and process until well combined.
Press into the bottom of the torte dish and put in freezer to set.
For the topping:
In a large bowl, add coconut milk with 1/2 cup chia seeds and 1 tbsp cacao powder.
With a hand mixer, mix until well combined.
Pour over torte crust and let sit in the freezer for at least 4 hours.
Place on counter for 10-20 minutes before cutting.
Enjoy!