I don’t think I’ve ever made so many sweets and baked goods in such a short amount of time. But the great thing is we have both my husband’s birthday and my son’s birthday to celebrate this month, so we can use some of the goodies for celebrating.
Over the weekend I made a Walnut Torte with dairy-free whipped cream icing. We added a home-made berry sauce to it and it is so yummy. I seriously don’t miss baked goods made with regular flour, dairy, sugar, gluten or grains. A few years ago I probably never would have imagined eating a dessert free of all of these foods. But this torte is definately a winner!
So, if you’re looking for healthy dessert recipes, low carb dessert recipes or simply sugar free baked goods, I assure you it is very possible to make them with healthy and wholesome ingredients! And if you don’t have a clue where to start, here is the recipe for the Walnut Torte with Dairy-free Whipped Cream Icing and Homemade Berry Sauce: (These healthy dessert recipes will be a part of the Just Desserts recipe e-book and the Holiday Limited Diet Menu Planner)
By the way, if you pre-order the Holiday Menu Planner and the Just Dessert recipe e-book, you’ll get 20% off between now and December 15th.
Now for the recipe…
Walnut Torte with Dairy-free Whipped Cream Icing and Homemade Berry Sauce
1 cup crispy walnuts (learn how to soak and dehydrate your nuts here)
1/4 – 1/3 cup honey (I used 1/4 and it was sweet enough for me, but you can add more to taste)
6 large egg whites, at room temperature
pinch of sea salt
1 tsp vanilla extract
Whipped Cream Icing
1 3/4 cups coconut milk, chilled
3/4 cup Artisana Coconut Butter
grated rind of 1/2 lemon
2 Tbsp. honey, or more to taste
1/2 tsp vanilla
2 cups frozen berries
1-2 Tbsp sugar-free raspberry jam
1-2 Tbsp honey, to taste
This cake makes a three-layer rectangular merengue or torte, filled and iced with dairy-free whipped cream icing.
1. Draw three 9-inch by 5-inch rectangles on parchment paper. Turn over and place on baking sheets. Butter or oil the paper.
2. Process walnuts until they are finely ground in a food processor. Try not to a grind them so much that they turn into nut butter. Add the honey and process until well combined. (It will be the consistency of peanut butter at this point)
3. Beat the egg whites with a pinch of salt until foamy. Beat in 1 tsp vanilla. Beat half of the walnut mixture into the egg whites on low. Add in the other half and beat just until combined.
4. Spread merengue over the traced rectangles. Bake at 300 degrees for 1 hour to 1 hour and 15 minutes. You will know that they are done because they will be golden brown and firm in the center. Turn off the oven and leave merengues in the oven for another 1 hour.
5. To make the icing, pour 1 1/4 cups coconut milk into mixing bowl and freeze for 20 minutes. Take out of the freezer and beat for 5 minutes on high in a mixer.
6. In a blender, combine the coconut butter and remaining 1/2 cup of coconut milk. Process until smooth. Add coconut butter/milk, honey, vanilla, and lemon rind to the coconut milk in the mixer and beat on medium – high for 15-20 minutes, or until mixture is thick like whipped cream.
7. To assemble the torte, carefully trim any rough edges off the merengues. Assemble on a decorative cake plate, applying icing between the layers and over the top and sides. Decorate with optional berries or berry sauce. Chill well and serve.
8. To make berry sauce, defrost the berries and warm gently over low heat with raspberry jam and honey until well combined. Use as a topping on individual servings of cake. Enjoy!