Flourless Dairy-Free Chocolate Torte with Sugar-Free Powdered "Sugar"

Ingredients

• 2 ounces unsweetened baking chocolate chocolate (chopped)
• 1/2 cup unsweetened applesauce
• 1 15 ounce can low-sodium garbanzo beans, drained & rinsed
• 4 large eggs
• 1/2 cup Dutch-processed cocoa powder
• 1/2 cup palm / coconut sugar
• 1 teaspoon instant espresso powder
• 1/2 teaspoon liquid vanilla stevia
• 3 tablespoons unsweetened (shredded coconut)
• 2 tablespoons eythritol

Instructions

1. 1

   --- Chocolate Torte ---

2. 2

   Preheat the oven to 350°F. Lightly coat a 9-inch spring form pan with cooking spray.

3. 3

   Put the applesauce and chocolate into a small bowl. Microwave for 30 seconds, stir, and repeat until chocolate is melted. Set aside.

4. 4

   Place the garbanzo beans and eggs in the bowl of a food processor fitted with a steel blade. Pulse several times to combine then process until smooth. Scrape down bowl and add melted chocolate and applesauce, sift cocoa powder into the bowl, add palm sugar, espresso powder, and stevia. Pulse several times, then process until smooth scraping bowl several times to make sure everything’s mixed well.

5. 5

   Turn batter into prepared pan. Set pan on a baking sheet and bake for 18 – 22 minutes just until the center is set. Be careful not to over bake or the edges will be dry. Run a thin, offset spatula between the cake and the pan then let cool for 15 minutes in the pan. Remove the outer rim and then let cool completely.

6. 6

   --- Sugar-Free Powdered Sugar ---

7. 7

   Put the coconut and erythritol in a coffee or spice grinder. Grind until powdery. Don’t over grind or you’ll have a paste.

8. 8

   Once cake is cool, sprinkle the sugar-free "powdered sugar" through a fine sieve onto the cake. Or you can center a doily on the cake before sprinkling to make a pretty design.