MAX RECIPE

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Velvet colate Torte
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INGREDIENTS
For Crust:

1 cups almond four

Tbs raw honey
cup fnely ground cashews
tsp sea salt
6 Tbs coconut butter
1 Tbs fresh lemon juice

For Chocolate:

mmmmm
chocolate
This February, don't underestimate the power of vegan
chocolate decadence for a strong heart and body!
STORY & PHOTO BY SUSAN IRBY

Creamy, luscious, rich,

decadent: just some of the
words to describe snowy, sultry,
romantic February. Those
were the most popular words
expressed when asked what
comes to mind when hearing
the word February.

52 WWW.MAXMUSCLE.COM

FEBRUARY 2016

MS&F

DIRECTIONS

1. Preheat oven to 350 degrees. Lightly

grease a 9-inch tart pan with an additional
tablespoon of coconut butter.
2. In a food processor, combine the four,
honey, cashews, and salt. Add the coconut
butter and pulse until mixture becomes a
coarse meal. Add the lemon juice and pulse
until combined.
3. Press mixture into the prepared tart pan,
covering bottom and slightly up the sides.
Bake for 18 minutes or until golden brown.
Transfer to a wire rack and cool completely.
4. Melt chocolate in a double boiler over
medium heat, do not stir.
5. Heat coconut milk in a small saucepan
over medium high heat until it just begins
to boil. Pour the coconut milk over the
chocolate, add the vanilla extract and stir
using a wooden spoon until smooth and
glossy.
6. Pour chocolate mixture over the baked
crust. Cover with plastic wrap and place in
the refrigerator for 3 hours or until set.
7. Slice into 16 slices. Serve chilled topped
with fresh raspberries. Store any remaining
torte in the refrigerator for up to 7 days.

NUTRITION INFORMATION

Serving size: 1 slice

306 cal., 24.2 g fat, 12.9 g saturated fat,
24.3 g carbs, 3.5 g protein, 3.8 g fber

Susan Irby is a Certifed Fitness Nutritionist and food healer, award-winning network television and radio personality, and the creator of The Bikini Chef brand, its recipes and content, which promotes "fgure
fattering favors." She has penned 9 books and just ran her frst marathon at age 50! Visit Susan online at thebikinichef.com, susanirby.com and bikinilifestyles.com.

Copyright Susan Irby, the Bikini Chef 2016

What else does February bring to

mind? Fitness competitions, staying
strong to drop those last few unwanted
holiday pounds, and knowing that bikini
season is not too far away. Weight loss,
building muscle, and leaning out are all
components that one would not think a
dessert recipe could accomplish, but with
the right ingredients, absolutely Yes!
This months recipe delivers on all the

February hot spots. Healthy fat-releasing

fat from coconut, healing phytochemical
ellagic-acid flled fresh raspberries, and
rich dark chocolate often referred to
as the food of the Gods not only give
this recipe its deep, delicious favor but
also push forward powerful nutrients
for energy, muscle stamina, fat balance,
and even weight loss, if you can stick to
only one slice.
An added feature of this chocolate
torte is it is gluten-free, dairy-free, and
vegan, which means there are no eggs
or cream needed to achieve the creamy
texture; just let the almond four,
cashews, and coconut do the work.
Indulgence has never tasted so good.
For this month of love, share the taste
of a ft, strong body with your Valentine.

16 ounces 70 percent cocoa dark

chocolate chips (or bar, chopped)
1 cup reduced fat coconut milk
tsp vanilla extract
1 cup fresh raspberries