Chocolate Caramel Torte
Ingredients for Cookie Base:
- 1 cup whole old fashioned oats
- ½ cup Devotion Angel Food Cake
- 2 tbsp raw organic honey
- 2 tbsp almond butter
- 1 tbsp. melted coconut oil
- ¼ tsp. sea salt
- 1 Creme Brulee Flex Flavor
- 1 whole large egg
Ingredients for Caramel Layer:
- ½ cup raw organic honey
- 4 tbsp. pure maple syrup
- 1/3 cup natural peanut butter
- 4 tbsp. melted coconut oil
- 1 ½ tsp. vanilla extract
Ingredients for Ganache:
- 12 oz. 100% cacao chocolate (Ghirardeli bars)
- 2 tbsp. melted coconut oil
- ½ cup Devotion Brownie Batter flavor protein
Preheat oven to 350° Spray spring form pan with baking spray of choice.
Method for Crust: In food processor, process old-fashioned oats until a fine meal. Next add to processor- Devotion Angel Food Cake, raw organic honey, almond butter, melted coconut oil, sea salt, and 1 Flex Flavor stick of Creme Brulee . Then pulse until combined. Finally, add egg and pulse until it starts to form a rough 'dough' and when you pinch together, it holds. Press evenly into spring form pan, flat. Bake at 350° for 14 minutes. Let cool on rack as you prepare the caramel. *Chop 1/4 cup of peanuts or nut of your choice. Set prepared nuts aside to use on top of caramel and for top of ganache.
Method for Caramel Layer: On medium heat in a stainless sauce pan, combine all ingredients except for vanilla extract. Whisk until melted and smooth. Increase heat to medium/high and bring to a boil and whisk constantly while at a rolling boil for two minutes. Must be a full rolling boil. Do not start timing until then. Be very careful to watch that it doesn't burn or get too dark. Lower temp immediately if caramel becomes dark too quickly. Remove from heat and add vanilla extract. Let cool for a few minutes. Pour over cooled cookie base. Add chopped nuts, reserving some for the very top layer, later. Into the fridge it goes while you prepare the ganache.Method for Ganache In stainless saucepan on LOW heat combine until melted and smooth: 100% cacao chocolate and melted coconut oil. Once melted add Devotion Brownie Batter and whisk until completely silky. It will look a little grainy at first, keep whisking. Let cool just a minute or two. Pour it over the caramel and cookie layer and smooth. Then add the remaining chopped nuts. I used two tablespoons of Ghirardelli mini semi sweet chips as well. Optional- Place back into the refrigerator until completely firm (about two hours). Mold when completely chilled. Slice into wedges with a sharp knife. It helps to leave out for about ten minutes before slicing. Wipe blade between slices for cleanest edge. Best if stored in the fridge.