Tue, December 8th, 2009

Chocolate Torte With Whipped Cashew Cream

From Issue 19 of News from the Kitchen

 

raw food recipe chocolate torte

For the base

  • 1/2 cup cashews
  • 1/2 cup pecans
  • 1 tablespoon coconut oil
  • 1 tablespoon melted cacao butter
  • 1 teaspoon agave
  • 1 teaspoon lemon juice
  1. Pulse all ingredients in a food processor until they bind.
  2. Press into a 9″ springform cake pan and place in the fridge to set.

 

For the filling

  • 1 cup Irish moss paste*
  • 1 cup cashews
  • 1 1/2 cups cacao powder
  • 3 cups grated or chopped cacao butter, which has then been melted
  • 1 cup agave nectar
  • >1/2 cup water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon tamari
  • 1 teaspoon vanilla extract
  1. Blend all ingredients in a high-speed blender until smooth and pour on top of the base.
  2. Leave in the fridge to set.

 
*Irish moss paste can be made by soaking 1 cup Irish moss in water for 3 – 5 hours and rinsing THOROUGHLY until rinse water turns clear. (There’ll be a lot of sand in the moss.) Then blend the rinsed moss with 2 cups pure water in a Vitamix until completely smooth. Leave to set in the fridge if not using straight away.

Chef’s tip: Add 1 drop of peppermint essential oil to the filling mixture for a mint chocolate variation.

 

For the cream topping

  • 1 cup cashews, soaked for 2 hours or more
  • 1/2 cup water
  • 3 tablespoons Irish moss paste
  • 1/2 teaspoon vanilla extract
  • 1/4 cup agave nectar
  • 1 teaspoon lemon juice
  • Pinch of salt
  • 1 tablespoon macadamia oil (optional)
  1. Blend all ingredients in a high-speed blender until smooth.
  2. Serve with chocolate torte and fresh berries.

 

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