Salted Chocolate Peanut Butter Torte

Another amazing recipe by @livingleanwitherin featuring our most decadent flavor, Chocolate Sea Salt

Salted Chocolate Peanut Butter Torte 

Yield: 8-10 servings

Serving Size: 1 slice

Prep Time: 15 min

Cook Time: 13 min

Chill Time: 2 hr



  • 2 Heka Good Salted Chocolate Bars
  • 1 tablespoon melted butter or coconut oil
  • 1 tablespoon almond flour
  • 1 tablespoon Swerve or Lakanto Granular Sweetener


  • 1 cup coconut cream (chill a can of coconut milk and scoop off the solid layer)
  • 1 cup sugar-free chocolate chips (such as Lily’s)
  • ½ cup natural peanut butter
  • 1 tablespoon Swerve or Lakanto Confectioners Sweetener


  1. Heat oven to 400°F. Chop up the Heka Bars into small pieces. (Pro tip: remove the big yummy chocolate chunks and eat them! They melt when baked, so don’t let them go to waste!) Bake for 4 minutes. Remove and cool for 10 minutes. Reset oven temp to 350°F.
  2. Add bar pieces and remaining crust ingredients to a mini blender and process to crumbs. Coat a 6-inch springform pan with cooking spray. Press crumbs onto bottom. Bake for 9 minutes.
  3. Meanwhile, whisk the coconut cream and chocolate in a pot over low heat until smooth. Remove from heat. Whisk in the peanut butter and sweetener. Pour over crust. Refrigerate for about 2 hours, or until firm. Decorate with a drizzle of PB, crushed peanuts, chocolate chips and/or sea salt, if desired.
  4. This is rich and decadent. So, slice into small 8-10 pieces.