If you were on a desert Island what one food would you bring?  A sane person would most likely bring something that they can grow.  They might even bring something that can continually reproduce like chickens.

Not me.  If I was stuck on a desert Island, I would bring chocolate.  More specifically dark chocolate.

Since I was little I have craved the midnight colored confection. As I have grown into adulthood my love for the treat has increased. It’s not my fault though.  The addiction runs in my family. Here are 3 cases that prove my theory.

Case #1:  After my grandmother passed away, the tough job of cleaning out the house had to be done.   Hidden all over the house we found loads of chocolate.  I’m pretty sure it was even in the bathroom and laundry room.  Buried treasure everywhere.

Case #2:  Starting at a young age my aunt would find chocolate and ice cream containers under my cousin’s bed.  She has since learned to hide her addiction better.  She now has learned to lock herself in the bathroom, consume said treat and dispose of the wrappers in the outside trash.  Her 3-year-old daughter caught her once, but she bribed her with chocolate not to tell.

Case #3:  I have passed on this gene to both of my boys.  The biggest addict is my oldest mini me.  He won’t even glance at a dessert unless it is entirely composed of chocolate. He’s seven people.  I’m sure the amount of chocolate I consumed while pregnant has nothing to do with this.  It’s the genes.

Now that I have proved my point I’ll move on.

Valentines Day is just around the corner.  Over the past couple years we have celebrated as a family rather than just the husband and I.  We love celebrating our love for our family.

I cover the dining room table with a shiny red table-cloth, and set it with my fine china and crystal glasses.  We dim the lights, light a few candles and indulge in a meal saved for this day.  The last two years the menu consisted of lobster tails (bought on sale of course), wedge salads and a nice steak.

Since V-day is synonymous with chocolate, we always finish off our evening devouring it any way we can.  Last year we scoured the pantry and fridge for items to dip in chocolate.  The short list of items include:  bacon, strawberries, raspberries, pretzels, and pistachios.

This year I opted for a gluten-free, healthier, decadent chocolate dessert.  After many attempts at a perfect flour-less chocolate cake, this dark temptress was born.

The cake contains zero butter and zero flour (gluten).  Coconut oil and coconut milk have taken the place of the butter fat.  Bob’s Red Mill ARROWROOT STARCH has taken the place of flour, making sure that it doesn’t fall apart.  These three super foods create a smooth fudge like texture.

What exactly is arrowroot?  The easily digested root based powder is used in place of cornstarch.  The flavorless thickening agent is low in calories and doesn’t cloud your finished product.  Instead it adds a beautiful sheen.  Arrow Root is being used more and more in Gluten-free and Paleo cooking.

If you are gluten-free, follow a Paleo Diet, low-carb diet, have celiac, or just like to eat clean lower calorie versions of your favorites, this luscious chocolate dessert is for you.

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Fudgy Flourless Chocolate Torte

Serves 12

8 oz. 72% dark chocolate (if GF make sure you choose a GF one)

1/2 cup coconut oil, melted

1/4 c. hot coffee

1/2 c. full fat coconut milk (canned)

4 large eggs, room temperature

1 cup coconut sugar

4 tablespoons Bob’s Red Mill (coupon) arrowroot powder

1/8 teaspoon fine sea salt

1 teaspoon pure vanilla extract

Pre-heat the oven to 350.

Line the bottom of a 9 inch spring form pan with parchment paper, cut to fit.  Cut another piece of parchment the exact same size and set aside.  Lightly grease the sides of the pan with coconut oil.  Cover the bottom outside of the pan with enough foil to prevent water from seeping into the pan.

Break apart the chocolate and place in food processor.  Process until crumbly.  Add in the sugar, salt and the arrowroot.  Process for 30 more seconds.

In a small saucepan melt the oil and coconut milk with the coffee and vanilla.  Heat till it just starts to simmer.  Remove from heat.  With the food processor on, pour carefully into the chocolate mixture.  Be careful not to burn yourself! Process till a pudding like consistency is reached, about 1 minute.

Pour into prepared pan.  Tap pan on the counter to level, or use off set spatula.

Cover the mixture with the second piece of parchment paper.  Place the spring form pan inside of another larger pan.  Pour enough boiling water into the second pan, so that it reaches halfway up the side of the spring form pan to create a water bath. Place the pans in the oven.  Bake for 45 minutes.

Remove from oven.  Allow to cool completely, and remove parchment paper before serving.

Refrigerate any leftovers up to a week.  Can be frozen up to 3 months.  Defrost in fridge over night before eating.

Questions about this recipe?  Please post a comment below, or email me at decadentlyfit@yahoo.com

Servings: 12• Size: 1/12th of the torte • Calories: 238• Fat: 19g • Carb: 17g • Fiber: 1.4g • Protein: 3.5g •    Sugar:  12g • Sodium: 44mg • Cholesterol: 61mg

This post was not sponsored, all opinions are my own.  I just really love Bob’s Red Mill products that much.