Desserts

Raw Chocolate Raspberry Almond Torte

Rasberry Almond Chocolate Torte

Chocolate lovers, you’ve found yourselves a new favorite dessert! I first made this torte for my sister’s graduation party this weekend and couldn’t believe how quickly everyone abandoned the normal cake as word spread how amazing this sugar free, gluten free, raw, vegan recipe was. It’s absolutely delicious and is made with wonderful ingredients to make you feel light and glowing, even after dessert – imagine that! The base is simple dates, almonds and cacao and the mousse is just avocado, cashew, coconut, raspberries, coconut, maple syrup and vanilla. It has a decadent nutty chocolate taste with a smooth texture and subtle hint of raspberry that makes you forget you’re eating so many superfoods.

 

Raw Chocolate Raspberry Almond Torte
Serves 10
Write a review
Print
Prep Time
20 min
Prep Time
20 min
Ingredients for the base
  1. 30 dates
  2. 2 cups almonds
  3. 2 tbsp raw cacao powder
Ingredients for the mousse
  1. 2 avocados
  2. 1 cup soaked cashews
  3. 1 15 oz can full fat coconut milk
  4. ½ cup maple syrup
  5. ½ cup raw cacao powder
  6. 1 cup frozen raspberries
  7. 1 whole vanilla bean, or ½ tsp vanilla extract if you don’t have one
Instructions
  1. This is so easy it’s almost unbelievable. Let’s start with the base – just half each date as you put them in the food processor, then add the almonds and cacao powder. Blend in the food processor for about 1 minutes, or until the almonds are a nice bits. The mixture should have a speckles appearance.
  2. Pour the mixture out of the food processor and place it in the bottom of a glass pie pan. Press the mixture into the edges of the pan to form a tart later and give it some body. Put the base in the freezer and start on the mousse!
  3. Put the avocados, cashews, coconut milk, maple syrup, cacao powder, frozen raspberries, and vanilla bean (run a knife through the bean pod long ways, then scoop the beans out from the inside – pretty cool!). Turn on the food processor and blend until the mixture is smooth.
  4. Take the base out of the freezer, pour the mousse inside, then put the whole pie into the freezer until you’re ready to eat! The pie keeps for up to 4 days covered in the freezer and only needs to be thawed for 30 minutes before enjoying. Top with fresh raspberries and cacao powder for extra yum!
Carolyn's Pantry http://carolynspantry.com/

Leave a Reply