Mylk Chocolate Caramel Mini Torte

By Chef:  Chris Anca
Posted: July 6, 2015


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Mini. Torte.This all might sound incredibly good and oh so bad for you, except this is made with some of the best ingredients around, which are anything but bad. So  delicious and good and nourishing, definitely a piece of cake that the whole family can gather around of and enjoy, guilt free. Enjoy!


  • 50g almonds
  • 70g coconut chips
  • 100g dates (regular dates will work just fine in the recipe)
  • 1 Yogi mylk chocolate
  • 2 TBSP coconut butter (not the same as coconut oil!)
  • Toppings: half a Yogi caramel chocolate, choc coated cacao beans, cacao nibs, grated pecans


  1. Add almonds, coconut chips and dates to a blender and process until you get a sticky, crumbly mix.
  2. Press that onto a baking paper and using a cookie cutter cut out 2 discs about 0.8 cm thick. Roll the leftover mix again, press and cut out another disc. Repeat to create the fourth disc. Put the discs on a cookie tray and pop them in the fridge to firm up.
  3. Melt the milk chocolate – bain marie method – and mix with the melted coconut butter until you get a smooth mixture.
  4. When the cookies are firm, you can begin to assemble the torte. Spoon 1.5 TBSP of milk choc mix onto a cookie disc. Press a second disc on top. Scoop 1.5 TBSP of milk choc mix onto the second cookie disc. Repeat until you layer your mini torte. Make sure you have leftover milk choc mix to spoon on top of the cake once you finish stacking everything up.
  5. To decorate, cut your caramel chocolates in half to reveal that gorgeous filling and arrange all the toppings as you wish.