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Marbled Chocolate & Orange Tavoletta  


If you missed the first issue of my eZine News from the Kitchen, you will have missed this recipe, so I am making it available to all here.


raw food recipe chocolate tavoletta


For the crust

  • 1 cup almonds
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup carob powder
  • 1/2 cup dates
  • 4 tablespoons coconut oil
  • 2 teaspoons vanilla extract
  1. First process nuts, cinnamon, salt and carob powder into small crumbs.
  2. Add dates, coconut oil and vanilla extract and process again.
  3. Press into the bottom of 9″ square pan and place in fridge whilst working on filling.


For the marbling

  • 5 tablespoons melted cacao butter
  • 1 cup cashews
  • 1 tablespoon coconut nectar or honey
  • 1/4 cup coconut oil
  • 1/2 cup water
  1.  Mix all ingredients in a high-power blender until completely smooth.


For the filling

  • 2 cups cashews
  • 1 cup orange juice
  • 1 tablespoon orange zest
  • 2 tablespoons vanilla
  • 1 cup coconut nectar (or 1/2 cup maple syrup and 1/4 cup xylitol)
  • 1 & 1/2 cups grated cacao butter
  • 2 cups cacao powder
  1. Before making this chocolate filling, you should place the grated cacao butter in the dehydrator to melt. Alternatively you can melt it in a bowl over another bowl of hot water.
  2. Mix the cashews, orange juice, orange zest, vanilla, and coconut  nectar (or maple syrup plus xylitol) in a Vitamix until smooth.
  3. Add cacao butter and cacao powder, and blend again.
  4. Pour chocolate mixture onto base and use a spatula to achieve a level surface.
  5. Drizzle the marbling mixture over the top in lines using a plastic bottle or a spoon. Drag a toothpick across the top to create the marble effect.


  1. I think reducing the amount of cacao butter would make it less rich…but really, this is what makes this dessert so amazing. I would serve it in smaller portions…not like a piece of “cake” . Or even better…share :)

  2. I made this as one of the offerings around Christmas time at the raw cafe I was working for and it FLEW out of the dessert case! People went nuts for it. It’s so incredibly decadent. It inspired many other ideas soon afterwards ;) Thank you!

  3. Pingback: Storstädning och Raw Apelsinchokladkaka | Gittes Green LivingGittes Green Living

  4. Hi Russell, I have tried this torte. I like the orange and choc taste but it is too rich for me and my hubby. We can only eat it a little bit at a time like eating choc truffles. Is there a way to make it less rich? Perhaps reduce the amount of cacao powder? Please advise.

    PS. I have tried quite a few of your recipes. They are yummy. Just want to say a big thank you for sharing your recipes.

  5. Hi James! I have just prepared this cake and I have to admit that, even if I have already a history in being raw vegan, that this was, by far, the best cake I ever prepared and tasted!! Amazing taste and looks. The only problem could be the addiction to it! :-)

    Thank you for the wonderful things you share with us!

  6. Chef, when it comes to using nuts in your recipes, do you soak them to remove the enzyme inhibitors and dehydrate them to bring back the crunchiness?

  7. We liked this so much I am making it for my Groom’s cake for our wedding. I dehydrated oranges for decoration. Should be eye-catching and scrumptious. Lynda

  8. I love chocolate and the photo looks delish, but wondered if there’s any way to cut back on this recipe so it would make a smaller amount? I would be making it for myself and having too much leftovers on hand would be too tempting, and it would be more economical! ;-) Also, for the crust I’m curious why you use carob powder instead of raw cacao? Can the cacao be substituted? Can you use all maple syrup instead of combining it with xylitol? Thanks!

    • Hey Jun, the good news is, “yes to everything” :)…

      You can easily cut the recipe in half or quarter if you don’t want to make as much.

      Cacao and carob together add a different flavour than just cacao on its own. So you can substitute if you want.

      Yes, you can use whatever you’re favourite sugar is.

  9. Pingback: Marbled Chocolate & Orange Tavoletta - YUMMY! | Healthy Recipes

  10. I made this cake several times now. And every time it is a big hit. Tommorow we will have 10 people to come to dinner and of course this cake will be the dessert & they will love it as much as I do. Thanks Russell. I am a great fan of your recipes.

  11. Hi Russel,

    Does rawfoods i.e. sweets or deserts, smoothies and other rawfoods would have an adverse impact to a Diabetic person?

    • I’m certainly not an expert in diabetic issues, so you would want to check this out with your health professional.  But if you’re effected by sugar as a diabetic then the fact that it’s raw does’t make any difference, it’s still sugar that will effect you in the same way.

      You can however use sugar substitutes for diabetics in the desserts.

  12. This is good but very large. I will make it into truffles next time, as the cocoa butter alone has 3000 calories. A bite is all you need.

  13. So this one will be my new fave, I can tell!  Thanks for posting such a decadent treat for us!!

  14. I have a question regarding cacao butter,I can not find it in my country is there any replacement that I can use,or can I get it from some on-line store?Any paricular brand recommended?Thank you
    p.s I have to make a birthday cake for a 3 year old with ASD who is on a GFCF sugar,yeast,eggs,soy-free diet can you please reccommend us any other cake without cacao butter,and can we replace cashews with some other nuts?

    • Hi Esa, yes you can certainly get raw cacao from an online store.  You haven’t mentioned where you are based, but I would suggest http://www.therawfoodworld.com

      You can use coconut oil and coconut butter in a cake to form it up, instead of cacao butter.

      Yes, you can use macadamias, almonds or pecans instead of cashews.

  15. oh and i wasn’t very successful wit the marbling – just made a mess and now i have loads left over – anything else i could use it for?

  16. ok, I just made this and the filling is delicious. I had too much cocoa butter so doubled the amount for filling and want to use as a chocolate/dessert type thing – how long would it last in fridge? or could you freeze it?

  17. This looks gorgeous and I can’t wait to try it. BUT I have a nut allergy. What could you use instead of cashews for all these kind of recipes? I keep coming up against this problem :(

  18. Pingback: Raw tavoletta cioccolato e arancia | Cucina e Ricette su Figoo.it

  19. Not a fan of the orange chocolate thing so made a cup of raspberry juice with frozen raspberries pureed with water and strained to remove seeds. Was amazing recipe. Thanks

  20. this looks divine… and plan on making it very soon… i’m not newbie to raw..  i am challenged with cashew …unfortunately i just can’t eat them  : (((( … what would you recommend as the BEST substitute for them… many thanks… many blessings : )))

  21. I just made this – delicious!! thanks! though I just made the filling and I froze it in small portions, that’s what I do with the chocolate torte. The chocolate torte recipe is the thing that keeps me raw, or gets me raw when I start. It takes care of my crazy chocolate cravings!

  22. I made the Tavoletta and it is delicious. I made it for 2 and it is so rich, we can only eat a little at a time. How long will it last in the refrigerator.

  23. I made this today for my B-day ;-) It looks delicious, however, I used Agave sweetener (thinking it would be the same measurements) and I think it’s going to be too sweet….will have to see….It looks great though, will definitely make it again, if it’s too sweet, just lower on my Agave sweetener ;-) thank you for sharing this recipe!

    • Cacao butter is different from coconut oil in that it sets a lot harder and has a higher melting temperature.

      Coconut oil will work in this recipe, although it won’t set as hard.

  24. Hi

    I am just starting my raw journey, and have a question, can one make their own cocao butter, if so how is it done.   I live in a town that has limited stores for raw ingredients, and cannot shop online ,

    thank you 

  25. HI Russell,  This looks delicious!

    Question…has your recent DVD instructional project shipped yet?  I did an early purchase but it seems like it has been quite awhile and nothing has shown up in the mail yet.  Any info?  Thanks, C

  26. The recipe looks gorgeous and I’m going to try it soon but should the nuts be soaked prior to using them here or you can use them either way? 

  27. That looks absolutely awesome! I miss eating Marbled cakes. :( My teeth are a little bit sensitive with sweets, that’s why I pull back on desserts like this guy. I love the presentation you made with the picture, by the way – a simple glance would make anyone’s mouth water in an instant!

  28. Pingback: Marbled Chocolate & Orange Tavoletta | Dherbs New You Winner

  29. Hi really new at this so help (-: how do you get or make cocoa butter ? Thanks in advanced x michelle

  30. I was wondering if there is an alternative to the cocao butter and also hemp seeds as they are illegal in Australia :(

    • Cacao butter is the thing that makes this a firm dessert but you could replace with coconut oil, which would make it softer.

      This recipe doesn’t have hemp seeds, so it really depends on the recipe as to what you would sub them for.

  31. this looks amazing, though I am not a fan of chocolate and orange….what do you think, if anything, I could replace it with? im blown away witth the texture of it and will make it with orange if i have to

  32. Hi Russell
    some of your instructions have funny symbols like:
    3. Press into the bottom of 9” square pan and place in fridge whilst working on filling.
    I understand it to mean 9 inch but this seems to happen in all of your instructions.
    Can you please rectify them?

  33. Hello, first congratulations for your food, love, and then to see if I can say where to get the irish moss yellow or white, pastry, if we were closer ustesd learn from, I’m in Spain, a hug and many thanks

  34. What a stunning looking dish! Many people won’t believe it’s not only vegan, but raw as well. I’ll definitely try this recipe out – especially when entertaining skeptical folk!

  35. Hi Russel,
    Ihave not long joined up to receive your newsletters with recipes, so do not know whether you will read this. I have not long started going raw and am finding it interesting and challenging. Question about this recipe I do not eat chocolate, what can be substituted for cacao powder and cacao butter in the filling? I hope you can come up with something as I would really love to make this and other chocolate recipes you have. Thankyou for your time

  36. I cannot wait to try this recipe out! You’re making the transition to raw food so much easier–thank you!!

  37. Hi,

    I have recently subscribed to your newsletter and I find your all concept fascinating. I am navigating throuth my journey to a raw lifestyle and passionate as I am about food, your site gives me so much. I just wish I could fly to the States and do your chef diploma course…well, I am just forgetting I have a family and a job here.
    I am so happy to have found this site to keep me company, advise, inspiration and a positive kick to a better lifestyle.

  38. this looks terrific, however last time i tried to make a base consisting of nuts and dates my blender couldnt handle the dates – is there any way around this?

  39. Hi Russell, I am new to raw food lifestyle and trying out some of your recipes. They look really good. I am having my family over and want to impress them with this dessert, however not reading the recipe ingredient properly I bought coconut butter instead of cacao butter can I substitute the cacao butter with coconut or will it alter the change? Thanks

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