Private Moments Dark Chocolate Torte

• Biscuit Base
• 1 cup raw oat flour (ommit this if you are gluten intolerant)
• 1 cup cashew flour
• 1 cup dehydrated almond flour (made from almond pulp)
• 1 tablespoon vanilla essence
• 1/2 cup maple syrup
• 1/3 cup cacao nibs
• pinch salt
• 1/3 cup cacao powder
• Dark Chocolate Topping
• 1 cup coconut oil (coconut butter melted)
• 1/3 cup cacao butter
• 2 cups Equadorian cacao powder
• 1 cup maple syrup
• 1 tablespoon vanilla essence
• 1/3 cup prepared irish moss (optional)

1. AssemblyrnrnLine a 9" flan pan with non PVC cling film. Then in a food processor add the base ingredients and process into a crumbly mix. The mix should be like crumble and not over processed. Using a spoon or your fingers squash the mix nice and firmly and in a sensual manner into the lined tin. Transfer to the fridge to set while you start on the topping.
2. In a Vitamix or a good highspeed blender add the topping ingredients and blendrnreally well into a smooth and luxurious chocolate topping, you may need to use the prodder to get a nice smooth even blend. As tempting as it is don't lick! That is a naughty habit. rnrnPour and spoon the mix into your base and smooth it over with a spatular gently and evenly. As you go to the edges pull the cling film tightly so get a nice even finish. Transfer to the freezer for half an hour or until set. Remove from freezer andrnusing a sharp knife, heat the knife slightly over the gas hob and then slice into the cake, this will give you a nice sharp cut. Store in an air tight tin in the rnfridge and try not to eat too much at once, this is a very rich tart and only a thin slice is advised at one time.

biscuit base, flour, cashew flour, flour, vanilla essence, maple syrup, cacao nibs, salt, cacao powder, chocolate topping, coconut oil, cacao butter, cacao powder, maple syrup, vanilla essence, irish

Taken from food52.com/recipes/21309-private-moments-dark-chocolate-torte (may not work)