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Raw Chocolate Orange Torte Recipe

Impressive as it looks, this easy chocolate dessert takes some wonderfully simple shortcuts. It is a healthy dessert choice, ideal for vegans, vegetarians, and everyone that lives healthy life.

Raw Chocolate Orange Torte

Servings 10-12 

Instructions:

For the crust:

  • 1 cup (160g) whole raw almonds
  • 1 cup (160g) firmly packed chopped pitted dates, plus more as needed
  • 1/4 cup (18g) cacao powder or unsweetened cocoa powder

For the filling:

  • 1 cup (240ml) coconut oil in liquid form
  • 1 cup (240ml) freshly squeezed orange juice
  • 3/4 cup (180ml) pure maple syrup
  • 1/2 cup (35g) cacao powder or unsweetened cocoa powder
  • 3 cups (420g) raw unsalted cashews, soaked
  • 1/4 teaspoon orange extract
  • A pinch of sea salt
  • 1 teaspoon finely grated orange zest

To serve:

  • shaved chocolate (optional)
  • finely grated orange zest (optional)
  • ice cream (optional)
  • cashew cream (optional)

 

Instructions:

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:

  • Throw all of the ingredients in your high-speed blender in the order listed and blend for about 2 minutes, until rich and creamy.
  • To achieve the smoothest filling, stop the machine periodically and scrape down the sides of the container.
  • 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.

 
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