Preheat your oven to 350°F (175°C). In a large bowl, mix almond flour, cocoa powder, baking soda, and salt. In another bowl, whisk together maple syrup, tahini, apple cider vinegar, and vanilla extract until smooth. Combine wet and dry ingredients and mix until well incorporated. Pour the mixture into a greased 9-inch round cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool completely.

Meringue Cookies

Make the Meringue

In a clean bowl, whip aquafaba and cream of tartar until soft peaks form. Gradually add powdered sugar while continuing to whip until stiff peaks form. Spoon the mixture into small dollops on a lined baking tray. Bake at 200°F (93°C) for 2 hours or until dry and crisp. Let cool.

Strawberry Coulis

Prepare the Coulis

In a saucepan over medium heat, combine fresh strawberries, maple syrup, and lemon juice. Cook for about 10 minutes until the strawberries are soft. Blend until smooth and strain if desired. Let cool.

Almond Caramel

Make the Almond Caramel

In a small bowl, mix almond butter, maple syrup, and vanilla extract until well combined. Adjust sweetness to taste.

Assembly

Assemble the Dish

Once the torte is cooled, place it on a serving plate. Drizzle with almond caramel, top with meringue cookies, and serve with strawberry coulis on the side.