This grain-free spiced chocolate torte is a great to end a festive dinner. It will satisfy any chocolate lover, but also has a delectable hint of spice.
Thanksgiving is over, and I’m planning to top everything with pomegranate arils from now until the end of the year. This grain-free spiced chocolate torte, of course, is no exception.
I love using warming spices like cinnamon and cardamom to make desserts smell and taste extra festive during the holiday season. However, I’m also a huge lover of chocolate. I didn’t want to choose between my love of chocolate and my love of a little seasonal spice, so I decided to combine the two into a spiced chocolate torte.
This torte has a perfect texture and crumb thanks to a combination of almond flour and tapioca flour from Bob’s Red Mill. Those two flours are my go-to for grain-free baking year round. The almond flour, which is made of whole, blanched sweet almonds, provides the tenderness and richness that every torte needs. And since Bob’s Red Mill almond flour is super finely ground, there’s no need to sift it before using! As an extra bonus, almonds are packed with healthy monounsaturated fats and protein, but are low in carbohydrates (and are naturally gluten free).
Alright, is there anything better than a warm muffin early in the morning? I personally don’t think so, especially when they’re filled with dark chocolate. These Paleo Chocolate Chip Pumpkin Muffins take one step further into fall heaven with the addition of pumpkin and pumpkin pie spice. Before going Paleo last year muffins were a breakfast staple. I would pick up a few mixes for the week and with only 30 minutes of effort I’d have breakfast ready for the entire week. We all know Paleo baking baking isn’t that simple though. Usually there are precise measurements, speciality ingredients, and one too many bowls if you were to ask my husband. 
