May 28th is my darling Shelby’s birthday.  Twenty-four years ago today I became a mom.  THE most important job title I will ever hold.

Last year on this day I made her a Chocolate Truffle Torte, with the intention of sharing it with you that evening.  Instead, we soaked in every ounce of our most amazing daughter and this recipe slowly moved into the unpublished archives.

So with the spirit of Throw back Thursday, with a last year flashback, I’ll share the following exchange.  I asked Shelby what her favorite kind of cake was.  I was not prepared for her answer.

First thought….Hemp Seeds….WTH?!!  Totally relieved by her follow up reply…Chocolate something.  Now that’s right up my alley.

Over time, Shelby had identified a slight intolerance for dairy products.  So I did my best to make our Chocolate Truffle Torte as dairy-free as possible.  Looking back, I should have used coconut oil in place of butter.  Don’t get me wrong, this birthday ‘cake’ was phenomenal.  Just like my kid.  But that would have delivered a true dairy-free result.

Minimal ingredients.  Rich bittersweet chocolate.  Heavenly macadamia nut crust.  Oh my!

This was the perfect dessert to celebrate the birth of my most favorite girl on the planet.  This gorgeous no-fuss recipe, intense in flavor, decorated by hand, and delivered with love IS Shelby.

As a side note.  During the two-hour delay between her first request for Vegan Hemp Seed Carrot Cake and revealing her mom-like chocoholic genes….I bought hemp seeds.  So for Christmas last year, I made her Carrot Cake Energy Bites (with hemp seeds).  She loved them.

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Chocolate Truffle Torte {with Macadamia Crust}

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 16 ounces bittersweet chocolate chopped
• 1 cup almond milk
• 1 Tbl. butter
• 2 cups macadamia nuts
• 2 Tbl. sugar
• 2 Tbl. melted butter

Instructions

• Place macadamia nuts in a food processor and pulse until finely chopped. Combine with sugar and melted butter. Press firmly into a shallow torte pan.
• Bring almond milk to a near boil. Pour over chopped chocolate. Add in 1 Tbl. butter and stir until smooth and creamy. Pour into prepared crust.
• Chill at least two hours.

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