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Pear + Pecan Torte with Lemon Crème (raw)

A lovely raw torte with a walnut spiced crust, layered pears and a creamy middle. Any ripe, juicy pear will serve, sliced with care. Serve with ‘Caramel Sauce’ for a delicious compliment.

YIELDS: 8-12 SLICES

INGREDIENTS: Pears + Torte

4 firm ripe pears, peeled and sliced

2 teaspoons agave nectar

1 teaspoon lemon juice

1/8 teaspoon ground cinnamon

2 cups pecans

12 soft dates, pitted and soaked

2 teaspoons cinnamon

1/2 teaspoon nutmeg

pinch sea salt

INGREDIENTS: Lemon Cream

1-1/2 cups whole raw cashews, soaked 1/2 hour (raw cashew pieces can be used

4 soft dates, pitted

3 tablespoons agave nectar

2 tablespoons maple syrup

1/4 cup lemon juice

1 tablespoon lemon zest

1 tablespoon non-alcohol vanilla extract

1 tablespoon cold-pressed coconut oil (optional for extra-smooth results), Omega Nutrition Coconut Oil (original, not 'Virgin') recommended as it does not have a coconut fragrance or taste

PROCEDURE: Pears + Torte

Peel the pears and cut in half. Cut the seeds out of the pear. Slice into thin wedges and toss with agave, lemon juice, and cinnamon.

In a Green Power Juicer or Champion Juicer with homogenizing “blank plate”: Grind pecans and dates into a smooth paste adding a little date soak water as necessary to aid grinding. Mix in cinnamon, nutmeg and sea salt. Taste and add a bit more cinnamon if you please.

Alternatively, the torte can be prepared in a food processor:

Chop pecans into a fine meal. Add soaked dates, cinnamon, nutmeg and a tiny pinch of sea salt and chop until smooth. Add some date soak water as necessary to blend into a thick, smooth paste.

Set aside.

PROCEDURE: Lemon Cream

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

Pit dates and soak in 1-cup fresh water for 5-10 minutes to soften. Drain the soak water and set aside.

In a blender or Vita Mix:

Blend drained cashews, softened dates, agave nectar, maple syrup, lemon juice, lemon zest vanilla, coconut butter until smooth. Add date soak water 1 tablespoons at a time only as necessary to blend. The cream should be smooth and thick.

Set aside.

ASSEMBLY

Press the Pecan Torte into the bottom only of a pie plate or torte pan.

Spread the Lemon Cream evenly over the crust.

Place pears in a circular fan over the Lemon Cream working from the outside of the torte towards the center for well-arranged results.

Pear + Pecan Torte with Lemon Crème (raw)

A lovely raw torte with a walnut spiced crust, layered pears and a creamy middle. Any ripe, juicy pear will serve, sliced with care. Serve with ‘Caramel Sauce’ for a delicious compliment.

YIELDS: 8-12 SLICES

INGREDIENTS: Pears + Torte

4 firm ripe pears, peeled and sliced

2 teaspoons agave nectar

1 teaspoon lemon juice

1/8 teaspoon ground cinnamon

2 cups pecans

12 soft dates, pitted and soaked

2 teaspoons cinnamon

1/2 teaspoon nutmeg

pinch sea salt

INGREDIENTS: Lemon Cream

1-1/2 cups whole raw cashews, soaked 1/2 hour (raw cashew pieces can be used

4 soft dates, pitted

3 tablespoons agave nectar

2 tablespoons maple syrup

1/4 cup lemon juice

1 tablespoon lemon zest

1 tablespoon non-alcohol vanilla extract

1 tablespoon cold-pressed coconut oil (optional for extra-smooth results), Omega Nutrition Coconut Oil (original, not 'Virgin') recommended as it does not have a coconut fragrance or taste

PROCEDURE: Pears + Torte

Peel the pears and cut in half. Cut the seeds out of the pear. Slice into thin wedges and toss with agave, lemon juice, and cinnamon.

In a Green Power Juicer or Champion Juicer with homogenizing “blank plate”: Grind pecans and dates into a smooth paste adding a little date soak water as necessary to aid grinding. Mix in cinnamon, nutmeg and sea salt. Taste and add a bit more cinnamon if you please.

Alternatively, the torte can be prepared in a food processor:

Chop pecans into a fine meal. Add soaked dates, cinnamon, nutmeg and a tiny pinch of sea salt and chop until smooth. Add some date soak water as necessary to blend into a thick, smooth paste.

Set aside.

PROCEDURE: Lemon Cream

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

Pit dates and soak in 1-cup fresh water for 5-10 minutes to soften. Drain the soak water and set aside.

In a blender or Vita Mix:

Blend drained cashews, softened dates, agave nectar, maple syrup, lemon juice, lemon zest vanilla, coconut butter until smooth. Add date soak water 1 tablespoons at a time only as necessary to blend. The cream should be smooth and thick.

Set aside.

ASSEMBLY

Press the Pecan Torte into the bottom only of a pie plate or torte pan.

Spread the Lemon Cream evenly over the crust.

Place pears in a circular fan over the Lemon Cream working from the outside of the torte towards the center for well-arranged results.

Sprinkle with cinnamon or edible flower petals to garnish.

Allow to set for at least an hour or two in the refrigerator before serving.

SERVICE

Serve with ‘Caramel Sauce’ for an epic compliment.

LEFTOVER STORAGE

Store covered or in a sealed container in the fridge for up to 4 days.