Decadent Chocolate Fudge Torte w/ Raspeberries

I went a wee bit crazy in the kitchen today.  I was experimenting with similar ingredients (although very different recipes).  I discovered a wonderful recipe on Chocolate Covered Katie's website and just had to give it a go.  I have a chocolate torte recipe that has butter and eggs, so THAT was out, and this looked like it had potential!!  I added a few changes, but the technique is the same, and the results?  Well I certainly felt like I was having a rich and decadent dessert tonight!!  But I don't have any guilt over it, and you won't either!  If you don't love chocolate, this recipe is NOT for you.  Otherwise...prepare your taste buds for a touch of the divine!

Serves 4 (pie-size slices)

1 cup frozen or fresh raspberries, thawed if frozen
3-4 tablespoons cocoa powder
1 cup unsweetened grated coconut, OR 6 tablespoons coconut butter
Scant 1/8 teaspoon salt
Sweetener: I used agave, about 1/4 cup.  You could also use honey or maple syrup, add to taste
1/4 cup dark chocolate melted w/ 2-3 tablespoons non-dairy milk
Fresh or frozen raspberries for garnish

First, make your own coconut butter (I did not have any, and it IS expensive, so I made my own today).  Place coconut in a food processor.  Process for about 7-10 minutes until a nut-butter consistency is reached.  Periodically scrape down the sides.  I added a couple of teaspoons of coconut oil to smooth it out as my coconut was pretty dry, and this helped move the matter around in the processor for a creamy texture.  Be careful not to add too much oil or the torte will have a hard time setting up.    When smooth, add in the remaining ingredients through the sweetener and process until uniformly smooth and mixed.  Taste and add more sweetener if you like.  Place into a greased loaf pan, place in the fridge.  When ready to serve, drizzle with the melted chocolate and garnish with raspberries!  I cut it into 4 triangles, but do whatever you like!  Out of the fridge, this softens quickly, this is due to the coconut.  Coconut oil and coconut butter are solid at room temperature,but liquify when warmed.  Coconut butter is the oil AND the coconut meat together, where the oil has most of the coconut solids removed.

This recipe was shared on Wellness Weekend,  Tasty Tuesday, Fat Tuesday, Heart & Soul,  Traditional Tuesday,  A Gluten Free Holiday, A Themed Baker's Sunday,