Raw ChocolateāOrange Torte
Makes 20 satisfying slivers, 10 to 12 addict-size slabs.
Ingredients
| 1 cup | 240 ml | raw whole almonds |
| 1/2 cup | 120 ml | chopped pitted dates, plus more as needed |
| 1/4 cup | 60 ml | cacao powder or unsweetened cocoa powder (crust) |
| 1 cup | 240 ml | coconut oil in liquid form |
| 1 cup | 240 ml | freshly squeezed orange juice |
| 3/4 cup | 180 ml | raw agave nectar |
| 1/2 cup | 120 ml | cacao powder or unsweetened cocoa powder (filling) |
| 3 cup | 720 ml | raw unsalted cashews, soaked |
| 1/4 tsp | 1.3 ml | orange extract |
| 1 pinch | natural salt | |
| 1 tsp | 5 ml | finely grated orange zest |
| ā | shaved vegan chocolate, to garnish (optional) | |
| ā | finely grated orange zest, to garnish (optional) |
Instructions
Makes 20 satisfying slivers, 10 to 12 addict-size slabs.
- To make the crust, grease a 9- or 10-inch (23 or 25cm) springform pan with coconut oil. Put the almonds, dates, and cacao powder into your food processor and process until well combined and the mixture forms a dough. Form the dough into a ball; if the dough doesn't hold together, you may need to add more dates and process again. Press the dough into the bottom of the prepared pan and set aside.
- To make the filling, put all of the filling ingredients into your Vitamix in the order listed and blend with your tamper in place for 2 to 3 minutes, until rich and creamy. Pour the filling into the crust. Cover the pan with aluminum foil and freeze the torte for 8 hours.
- To serve, transfer the pan from the freezer to the fridge at least 1 1/2 hours before serving; let the torte defrost in the fridge for about 30 minutes. Remove the sides of the springform pan and then cut the torte into slices with a very sharp knife. Keeping the slices together, return the torte to the fridge to continue defrosting for at least an hour before serving.
Note: Because of the coconut oil, this filling will melt if left out at room temperature.