Made in a pie pan, this torte recipe really looks like a large oreo with the top removed. Perfect to bring to early summer barbecues and to share (if you can).
For a real oreo taste, use cocoa processed with alkali. Hershey's Special Dark Cocoa
powder (found at some grocery stores or on amazon) works great and makes for a very dark fudge. This time I used raw cocoa powder which is still delicious but doesn't quite have that oreo-like taste.
This torte has three layers - the crust, the fudge, and the whipped coconut cream.
(P.S. If you are a good little chef and put your recipe in the fridge before you eat it then your whipped coconut crème won't puddle but a very pregnant lady couldn't wait for her bite of chocolate amazingness and ate it straight from making it... Just a word to the wise and patient)
Cookies n' Creme Torte
1 cup pecans
3 TB cocoa powder
3 TB coconut oil
6 large dates
1/2 cup cocoa powder
1/4 cup coconut oil
1/4 cup almond butter
1/4 cup agave nectar (or honey for paleo version) + 1 TB
1 tsp vanilla extract of Seeds out of 1/3 vanilla bean (save remainder seeds for whipped coconut crème)
As pictured below
Whipped Coconut Crème
Seeds from 2/3 of a vanilla bean (or use 2 tablespoon vanilla extract)
1 can heavy coconut milk (or Trader Joe's coconut crème), left in cool area or fridge overnight
2-3 TB agave nectar, powdered sugar, or stevia drops
1. Process crust ingredients in food processor until a sandy texture. Press into pie plate or spring-form tart pan.
2. Process fudgy layer ingredients in food processor until completely smooth. Pour over crust and refridgerate.
3. Meanwhile, make the whipped coconut crème: Scoop out crème from the top of the can. There should be quite a bit with a little bit more coconut water in bottom (save this to extend coconut crème or for smoothies). In large mixing bowl, beat coconut milk on high until whipped. Add vanilla and sweetener to taste and continue whipping. Pour on top of fudge layer and refridgerate.