“Jungle Love” Chocolate Almond Butter Torte

Some dear friends recently got married and in honor of their union, I created this decadent dessert to share with them during a recent visit.  It’s really good!  Enjoy.

Bottom layer:
1 ½ cups raw almond butter
¼ cup melted cocoa butter or coconut oil
¼ cup sucanat or agave
2 pinches of sea salt
Optional:  ½ cup chopped almonds

Mix all ingredients by hand until well blended.

Top layer:
¾ cup dark agave or maple syrup
1 cup raw cocoa powder
¼ teaspoon sea or himalayan salt
1/3 cup melted coconut oil

Blend all ingredients in a high-speed blender until smooth.

Additional ingredients:

•    1 cup chopped jungle nuts plus a handful of whole jungle nuts to make heart shape on top of torte
•    Small handful of gogi berries or other red berries to put in center of heart on top of torte.

Place chopped jungle nuts on bottom of spring-form cheese cake pan or pie pan.  Carefully spread almond butter layer over the nuts.  Pour the chocolate over the almond butter mixture.  Place in refrigerator for a least one hour.  If using spring form pan, remove sides and place on serving plate.  Make a heart out of the jungle nuts on top of the torte, then fill with gogi berries (optional).  

You can cut into small pieces and freeze and this will last up to 2 months.  It will stay fresh in the refrigerator for a couple of weeks.

By:  Katy Joy Freeman

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