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Chocolate Hazelnut Torte with Raspberries and Vanilla Crème (raw)

 

 

This truly decadent moist chocolate torte with smooth hazelnuts and seductive vanilla is one of my signature raw desserts. Smattered with raspberries and a creamy vanilla frosting, it makes eating raw food a delectable invitation.

INGREDIENTS: Chocolate Torte

2 cups hazelnuts (filberts), soaked

1-1/2 cup soft dates, pitted and soaked in water until soft

2 tablespoons cold-pressed coconut oil (Omega Nutrition original coconut oil is recommended as it does not have a coconut fragrance), or olive oil (choose one with a light nose and flavor)

2 tablespoons non-alcohol vanilla extract

2 cups unsweetened cocoa powder

2 teaspoons cinnamon

INGREDIENTS: Vanilla Cream Frosting

1-1/2 cup whole raw cashews, soaked 1/2 hour in water (raw cashew pieces may be used)

3 tablespoons agave nectar

2 tablespoons maple syrup

filtered water as needed to blend

1 tablespoon coconut butter or olive oil (optional)

2 tablespoons non-alcohol vanilla extract

1 pint raspberries

edible flower petals and/or slivered almonds for garnish (optional)

PROCEDURE: Chocolate Torte

Soak 2 cups hazelnuts in 4 cups fresh water overnight (6-12 hours). Drain and rinse.

Pit dates and soak in 1-1/2 cups fresh water to soften (5-10 minutes). Drain the soak water and set aside.

Use a Champion Juicer or Green Power Juicer with the homogenizing “blank” plate:

Grind hazelnuts and dates into a smooth paste adding ‘date soak water’ as necessary to aid the process. Mix in coconut butter or olive oil and vanilla.

Alternatively, the hazelnuts and dates can be ground into a smooth paste in a food processor, adding coconut butter or olive oil, vanilla and date soak water as necessary to blend smooth. 

Sift the cocoa powder and add 1/4 cup at a time to avoid clumping.

For best, non-stick serving:

Line a platter with plastic wrap or waxed paper.

Press in a circle on the lined platter and generously dust with cocoa or carob powder.

Slide the Plastic or wax paper off the platter. Flip the platter upside-down on dusted torte.

Flip right-side-up.

INGREDIENTS: Vanilla Cream Frosting

Soak 1-1/2 cups cashews in 2 cups water for 30 minutes. Drain and rinse.

Blender or Vita Mix:

Blend cashews , agave, maple, coconut butter or olive oil and vanilla adding filtered water 1 tablespoon at a time only as necessary to blend.

Spread evenly on the torte.

Generously top with raspberries and sprinkle with edible flowers and/or slivered almonds for garnish.

Chill for at least one hour in the fridge to allow flavors to marry.

SERVICE

Use a large knife to cut into even slices. Wipe the knife between cutting for a clean cut.

LEFTOVER STORAGE

Store covered in the fridge for up to 4 days.

Freezes well when wrapped tightly for up to 2 months.

Also excellent served frozen!