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Decadent Raw Vegan Raspberry Chocolate Torte Recipe

Raspberries and Chocolate are a hit on Valentine's Day or for anytime you really want to treat yourself. With this Raw Vegan Raspberry Chocolate Torte you can have your cake and eat it, as it is full and healthy ingredients : nuts, dried fruits, superfoods raw cacao and raspberries. None of the usual processed ingredients, no thank you. The crust is deliciously crunchy, with the occasional cacao hit thanks to the cacao nibs. On top of it lies a velvety smooth, rich chocolate mousse, peppered with fresh and juicy raspberries. Topped with more fresh raspberries and a dusting of desiccated coconut. Cake heaven.

Customer Rating:
5.0

(3 votes)

Posted by: michael
On: 28/01/2016

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Baking Sweet
Christmas Recipes
Desserts
Recipes for kids

You will need

Ingredient	Add
For the base:
50g organic almonds		More products
50g organic hazelnuts		More products
50g organic brazilnuts		More products
100g pitted organic dates	Awaiting stock	More products
25g desiccated organic coconut, plus a little more for decorating		More products
25g raw organic cacao nibs		More products
For the chocolate mousse :
1 1/2 cup or about 250g cashews, soaked, rinsed and drained		More products
4 Tbsp or about 25g raw organic cacao powder		More products
75g raw organic cacao butter, gently melted	Awaiting stock	More products
2 Tbsp raw coconut nectar, optional	Awaiting stock	More products
1 vanilla pod, halved lengthwise and scrape seeds using a small knife	Awaiting stock	More products
10 dates (about 100g), soaked in 1/2 cup or 125ml pure water		More products
For the filling and topping :
2 small punnets fresh raspberries	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Prepare your tart dish or even better, a loose bottom cake tin by lining the bottom with either cling film, parchment paper or a sprinkling of desiccated coconut. This is so that the cake doesn't stick.
Prepare your base mix by putting the almonds, hazelnuts, brazil nuts, dates, coconut and cacao nibs into a food processor. Process until crumbly. Check that the crust holds together when pressed between two fingers; if not, process a little longer until it does.
When you are satisfied with the base, transfer it to your cake tin, pat it down into a uniform layer using your fingers or a flat wooden spoon.
Place the crust in the fridge to set while you make the chocolate mousse.
Put the cashews, raw cacao powder, cacao butter, coconut nectar, vanilla seeds and dates along with their soaking water into your blender and blend until perfectly smooth. Taste test and adjust with extra cacao powder or extra coconut nectar as per your taste.
Take the base out of the fridge, distribute half of the raspberries over it, then cover them with the chocolate mousse. Level the surface and return to the fridge to set for a few more hours.
When ready to serve, decorate the torte with the remaining raspberries, desiccated coconut and free-dried raspberries. Serve as is, or with a drizzle of raspberry and passion fruit coulis and a few halved fresh raspberries.
Keeps well for a few days in the fridge, or for several weeks in the freezer. If freezing, I like to cut the torte in slices beforehand, so I can just defrost a slice as and when. Enjoy.