Mel Christensen

Mel Christensen

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Chocolate, Chili & Tequila Torte



Chocolate, Chilli & Tequila Torte

*Refined Sugar, Gluten and Dairy Free



  • 200 g sugar-free dark chocolate (I used Well Naturally Stevia-Sweetened AntiOx Chocolate in Acai Berry Flavour)
  • 120g Extra Virgin Coconut Oil
  • 2 tsp dried chilli flakes
  • 4 large eggs, at room temperature
  • 10 Medjool dates, pitted
  • 50g Natvia or preferred sweetener (or you can omit sweetener altogether and increase the number of dates)
  • 4 tbsp ground almonds
  • a couple of pinches of Himalayan pink rock salt (or sea salt is fine too)
  • 2 tbsp tequila, plus a little extra to serve



  1. Preheat the oven to 180˚C. Grease a 23 cm (9 inch) round cake tin and line with baking paper.
  2. Melt the chocolate, coconut oil and chilli in a glass or metal bowl over a saucepan of barely simmering water (or in a microwave). The bowl must not touch the water as this will split the mixture. Remove from the heat, stir and leave for a few minutes to cool slightly. 
  3. Combine the eggs, dates, sweetener, almonds, and pinch of salt in a food processor and blend until smooth. Add the tequila and blend until just combined.
  4. Pour the batter into the cake tin and sprinkle over a generous amount of the Himalayan salt. 
  5. Bake for 20 – 25 minutes, or until an inserted skewer comes out clean. 
  6. Leave to cool in the tin. Just before you serve, grind over a little more rock salt and drizzle a little tequila over each slice.



Note:  This gorgeous fudgy torte comes out just like an intense brownie and is therefore equally delicious cold.  If you’re not into chilli or tequila, I say leave them both out and maybe add some walnuts for an awesome alternative!