With its creamy chocolate ganache and grain-free base, this raw torte will impress your guests every time. It's strong cacao flavours mean that you won't over indulge either! This is a great option for a birthday cake or impressive dessert, and can also be made into smaller pies or little cups. Gluten and dairy free that is packed with flavour!
Ingredients for crust:
1 cup (130g) pecans
1 cup (165g) almonds
1 cup (280g) pitted Medjool dates
1 cup (80g) desiccated coconut
1⁄4 cup (20g) cacao nibs
1⁄4 cup (60ml) coconut oil, melted
1⁄4 cup (25g) raw cacao powder
1⁄2 tsp sea salt
Ingredients for filling:
11⁄2 cups (250g) pre-soaked and rinsed cashews
1⁄2 cup (80g) pre-soaked and rinsed hazelnuts
1 cup (100g) raw cacao powder
1 cup (250ml) filtered water
1⁄2 cup (105g) coconut oil
1⁄2 cup (125ml) maple syrup
1 tsp vanilla extract
1⁄4 tsp sea salt
1⁄2 tsp cinnamon
1. Oil a pie or torte pan with melted coconut oil and set aside.
2. In a large food processor, add all of the crust ingredients and pulse until it reaches a consistent texture and is well mixed. Using your fingers, press the mixture firmly into an even thickness in the bottom of the torte pan.
3. Place all of the filling ingredients into a clean food processor bowl and blend/pulse until smooth and creamy in texture. Make sure that you process long enough so that the mixture resembles a smooth ganache.
4. Pour the filling into the crust and bang on the kitchen bench to level the mixture. Dust with cinnamon and place in the fridge or freezer for 6–8 hours to set.
Pull out of the freezer, cut into pieces, share with friends and family and gloat about how clever you are!