CHOCOLATE COCONUT CREAM TORTE

Ingredients

• ​1 cup pecans
• 1 cup whole dried pitted dates
• 1/4 cup unsweetened shredded coconut
• 1 tbsp coconut oil
• Pinch salt
• 1 whole vanilla bean
• 1 cup whole dried pitted dates
• 1 cup well-stirred canned coconut milk
• 1/2 cup coconut oil
• 1/2 cup unsalted roasted cashews
• 1/4 cup liquid honey
• 3 tbsp fresh lemon juice
• 1 tbsp grated lemon peel
• 1/4 tsp salt
• 1/3 cup coconut oil
• 1/4 cup unsweetened cocoa powder
• 1/4 cup liquid honey
• 1/8 tsp salt

Directions

1. To prepare crust, place pecans in a food processor; process, using an on/off motion, until ground. Add 1 cup dates, coconut, 1 tbsp coconut oil and pinch of salt; process, using an on/off motion, until dates are finely chopped and mixture is blended.
2. Press mixture onto bottom of a greased 9 inch springform pan lined with parchment paper; set aside.
3. To prepare filling, cut vanilla bean in half lengthwise and scrape seeds from pod; discard pod or reserve for another use. Place seeds, 1 cup dates, coconut milk, 1/2 cup coconut oil, cashews, 1/4 cup honey, lemon juice, lemon peel and 1/4 tsp salt in food processor; process, using an on/off motion, until almost smooth.
4. Pour filling onto crust; set aside.
5. To prepare chocolate topping, melt 1/3 cup coconut oil in a small saucepan over low heat. Remove from heat and pour into a small heatproof bowl.
6. Add cocoa, 1/4 cup honey and 1/8 tsp salt to melted coconut oil; stir until mixture is smooth.
7. Pour chocolate topping over filling and spread evenly.
8. Cover and refrigerate for at least 8 hours or up to 24 hours.
9. Uncover and remove sides of pan. Slice torte. May be frozen for up to 1 month. Thaw in refrigerator.