If using a high-speed blender, fold the mixture occasionally with a rubber spatula to avoid overheating and for optimum smoothness. This will ensure that you do not wear out the blender engine. If it’s very difficult to blend, add a touch more liquid.
Pour the chocolate filling into the tart crust. Transfer to the freezer and chill for about about 20 minutes to firm up or, refrigerate for about 1 hour or until fully set.
The best way to slice the torte is to fill up a tall jug with really hot water. Place your slicing knife into the hot water for a few seconds and then remove the knife, wipe away the water and then make a cut into the torte with the hot knife. Repeat this step for every cut you make — this will ensure a much cleaner cut.
* The coconut butter and/or coconut oil can be used to help bind the crust a bit.
** To make this filling into a pudding rather than a torte, use only 3 tbsp of coconut butter and add a bit more water. Serve in small bowls, chill and then garnish with your favorite topping.