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Chocolate Coconut Cream Torte Is Delicious

There’s plenty to love when it comes to this scrumptious Chocolate Coconut Cream Torte recipe by Chef Eric Rivken …

Chocolate Coconut Cream Torte

If you are anything like us, you are always on the hunt for that perfect dessert that will really WOW your family and friends.

If you like to entertain and create something special, we think you are going to be thrilled with this find. We are talking about this absolute show stopping Chocolate Coconut Cream Torte.

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Chocolate Coconut Cream Torte Recipe

Isn’t it just a picture of perfection! This Cake has 3 beautiful layers. The base is a crust of almonds and shredded coconut mixed in with a few other goodies. When we say goodies, this Cake is guilt free.

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Chocolate Coconut Cream Torte

The next layer is the Coconut filling which has bananas as a main ingredient and coconut pulp. This is a Vegan Recipe and the ingredients are raw so it is not only delicious but healthy! The Chocolate layer is garnished with fresh berries.

Chocolate Coconut Cream Torte Recipe

Bottom Layer Crust

1 cup raw almonds or pecans, soaked 2 hours, rinsed

1 cup fresh or dried finely shredded unsweetened coconut

1/2 cup pitted dates

1/2 cup raw cacao powder

¼ tsp cinnamon

Dash of cayenne

In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Coconut Cream Filling

2 cups firm young coconut pulp

5 bananas

1/4 cup coconut oil

4-5 pitted medjool dates

½ tsp vanilla extract or caviar scraped from 1 bean

Blend ingredients until creamy. Set aside and refrigerate.

6-8 large firm strawberries, de-stemmed and sliced 1/8” thick

Top Chocolate Layer

1 cup young coconut pulp

3 Tbsp coconut oil

½ cup raw cacao powder

3 pitted medjool dates

3 black mission figs

½ tsp vanilla extract or caviar scraped from 1 bean

¼ tsp cinnamon

Dash of cayenne

Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.


1 cup assorted berries – raspberry, blueberry, sliced strawberries

1 tsp honey

Mint leaves (optional)

Blend the honey with about a few of the strawberries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

Assembly Instructions :

1. Press crust recipe evenly into a 9” spring-form torte pan with a removable side greased with a little coconut oil.

2. De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish..

3. Pour in and spread the Coconut Cream Filling.

4. Freeze for 2 hours to firm up.

5. Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.

6. When ready to serve, first arrange the fruit garnish on top

The origins of this incredible recipe are from Chef Eric Rivkin of Viva La Raw – continue scrolling to view the Lindt version.

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Strawberry Coconut Torte – Lindt version

How to Make Cake

4 eggs

1 cup (100g) confectioner’s sugar

2/3 cup (80g) flour

2 tablespoons cocoa powder

1.75oz (50g) Lindt Excellence 70% Cocoa Bar, melted

3 1/2 tablespoons (50g) butter, melted

1/4 cup (50g) sugar

1 teaspoon rum extract

How To Make Ganache

1/2 cup (120ml) heavy cream

1 tablespoon (15g) butter

3.5oz (100g) Lindt Excellence 70% Cocoa Bar

1/4 cup (50g) sugar

1 tablespoon Crème fraiche or sour cream

How To Make Coconut Crème

1.1lb (500g) strawberries, washed and cleaned

1 1/4 envelopes of granulated gelatin

1 cup (240ml) + 4 tablespoons unsweetened coconut milk

3 egg whites

1/3 cup (65g) sugar

How To Make Strawberry  Coconut Torte -:

Grease and line an 8″ or 9″ springform pan.


Separate the eggs.

In a mixer, combine the egg yolks and powdered sugar and whip until creamy. Sift the flour and cocoa together and slowly add to the yolk mixture. Fold in the melted butter and melted chocolate. In a clean bowl, whip the egg whites until stiff. Fold 1/3 of the whipped egg whites into the batter. Fold in the remaining egg whites. Pour the batter into the prepared springform pan and bake approximately 25-30 minutes. Remove from springform pan and cool completely.

In a saucepan, combine the sugar with 3 tablespoons of water and bring to a boil. Remove from heat and stir in the rum extract. Cut the cooled cake in half horizontally. Spoon or brush the rum syrup equally onto both halves of the cake.

Place ½ of the cake into the clean springform pan.

Cut half of the clean strawberries in half and place along the edge of the spring form pan with the cut side facing out. Next arrange the whole strawberries close together on the cake bottom. Set aside any remaining strawberries to decorate the cake.

Coconut Créme

Place 4 tablespoons of the coconut milk in a heatproof bowl. Sprinkle the granulated gelatin over the coconut milk and do not stir.

After 5 minutes, melt the gelatin over simmering water, stir occasionally until completely dissolved. Warm the remaining coconut milk in a saucepan, remove from heat and stir in the gelatin. Cool. Whip the egg whites until stiff, slowly add the sugar.

Fold the egg whites into the cooled coconut milk. Pour the coconut créme over the strawberries in the springform pan. Place the second half of the cake on top and lightly press down. Place in the refrigerator for minimum of 1 hour.


Bring the heavy cream to a boil, remove from heat and stir in the butter and chocolate and let the mixture cool down.

Combine the sugar with 3 tablespoons of water and bring to a boil. Remove from heat and stir in the créme fraiche. Stir the syrup into the chocolate and pour evenly over the torte. Return to the refrigerator and cool for minimum 2 hours

To Serve

Release the springform and carefully remove. Transfer the torte to a serving plate or cake stand. Garnish with strawberries or coconut flakes.

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Written by The WHOot

The WHOot

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