With its creamy chocolate ganache and grain-free base, this raw torte will impress every time. The intense cacao flavours mean that you don’t need a huge slice, and it will keep well in the refrigerator or freezer. If you’d rather serve it in small cups or mini pie pans, just divide the crust mixture into smaller servings before filling with ganache.
Note: for best absorption of nutrients, we recommend soaking the raw nuts prior to eating them. Simply soak in filtered water overnight, then discard the soaking water and rinse nuts well before starting the steps below.
Ingredients for crust:
1 cup (130g) pecans
1 cup (165g) almonds
1 cup (280g) pitted Medjool dates
1 cup (80g) desiccated coconut
¼ cup (20g) cacao nibs
¼ cup (60ml) coconut oil, melted
¼ cup (25g) raw cacao powder
½ tsp sea salt
Ingredients for filling:
1½ cups (250g) pre-soaked and rinsed cashews
½ cup (80g) pre-soaked and rinsed hazelnuts
1 cup (100g) raw cacao powder
1 cup (250ml) filtered water
½ cup (105g) coconut oil
½ cup (125ml) maple syrup
1 tsp vanilla extract
¼ tsp sea salt
½ tsp cinnamon
Oil a pie or torte pan with melted coconut oil and set aside.
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.
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.
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. Just before serving, we like to drizzle with dark chocolate and add a sprinkle of Coffee Toffee Crunch.