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Top view of almond torte with chocolate nut butter icing dressed with raspberries

Almond Torte with Chocolate Nut Butter Icing and Raspberry Coulis

  • Author: Chef Cindy
  • Prep Time: 30 min
  • Cook Time: 25 min
  • Total Time: 55 minutes
  • Yield: 1 8 1/2 inch Torte
  • Category: Dessert, Gluten-Free
  • Method: Bake


Almond Torte with Chocolate Nut Butter Icing is a sweet, moist, chocolate & almond, heavenly delight. Add a drizzle of raspberry coulis on the plate and it is sinfully delicious!


Raspberry Coulis: 1/2 cup organic cane sugar 3 tablespoons water 12 oz bag of frozen raspberries Almond Torte: 3 cups of almond flour 6 eggs 1 cup maple syrup 1 teaspoons almond extract Chocolate Nut Butter Icing: 1 1/4 cups maple syrup 3/4 cup nut butter 3/4 teaspoon vanilla extract 3/4  cup cocoa, sifted Topping: 1 package fresh raspberries


Raspberry Coulis

  1. Heat the sugar and water in a small sauce pot over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes.
  2. Put the raspberries and sugar water mix in a blender and puree.
  3. Strain the mix through a fine mesh sieve to remove any of the raspberry seeds. Let cool and refrigerate until ready to use.

Almond Torte

  1. Preheat oven to 350°.
  2. Add to food processor – almond flour, eggs, maple syrup and almond extract. Process until smooth.
  3. Oil and flour a 8 1/2 inch spring form pan. *You can also cover the bottom of the pan with parchment paper for easier removal.
  4. Bake for 20 minutes or until the torte is firm to touch and golden brown.

Chocolate Nut Butter Icing

  1. In food processor, blend until smooth – maple syrup, almond nut butter and vanilla extract.


Equipment needed: Food processor, 8 1/2 inch spring form pan

Keywords: almond torte, flourless, gluten-free dessert, raspberry coulis, almond nut butter icing