My favorite thing about fall is squash! Pumpkin being my favorite for baking. This torte was inspired by a recipe in Eating Well, so not only does it taste great, but it’s healthier for you than most desserts, coming in at a modest 194 calories per serving.
1/2 c semisweet chips
1 TBSP butter
1 TBSP coconut oil
2 egg whites
1 c pumpkin purée
1/2 c coconut palm sugar
1/2 c cocoa powder
1 tsp vanilla
1 tsp pumpkin pie spice
1/2 tsp salt
Cocoa nibs (optional for garnish)
Preheat oven to 350 and spray a 9 inch springform pan.
Melt chocolate, butter and coconut oil together. I use the micro at 30 percent power in 1 minute intervals.
Best together eggs, pumpkin, sugar, cocoa, vanilla, spice and salt until smooth. Add chocolate mixture, beat till smooth. Pour into pan.
Bake for 30 – 40 minutes until set.
Garnish with cocoa nibs.