This stunning fig and almond chocolate torte is rich and decadent, yet free from refined sugar, grains and dairy. Wow your guests or family this season by serving up a generous slice of this torte for dessert.

Serves: 10-12

Prep Time: 30 min.

Cook Time: 30 min.

Total: 1 hr.


For the crust:
  • 1/2 cup almond flour
  • 1/2 cup cassava flour
  • 2 tablespoons tapioca starch
  • 1/2 cup cocoa powder
  • 1/4 cup coconut sugar
  • 1/4 cup and two tablespoons butter or dairy-free equivalent
  • 1/2 teaspoon vanilla extract
  • 2 ounces dark chocolate
For the filling:
  • 1 cup cashews
  • 3/4 cup water
  • 1/2 cup maple syrup
  • 1/2 cup cocoa powder
  • 2 tablespoons flaxseed meal
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut oil, melted
  • 12 large figs, sliced


  1. Preheat the oven to 350F and lightly grease a pie pan with coconut oil.
  2. In a food mixer, add all crust ingredients except for the dark chocolate and whisk to combine until a thick dough forms. Using your hands, press the dough into the pie pan, as well as up the sides.
  3. Bake in the oven for 20 minutes or until firm. When you bring it out of the oven, top the crust with the dark chocolate and let it melt. Using a spatula, spread the melted chocolate over the pie crust. Place in the fridge while you make the filling.
  4. In a blender, add all filling ingredients except for the figs and blend until smooth. Pour half of the mixture over the chocolate layer and then top with a layer of figs. Place in the fridge to firm up-about 15 min. Repeat this again, using the rest of the filling and the figs. Place in the fridge until ready to slice and enjoy!