Raw Torte
Indulge in the rich, decadent flavors of a Raw Torte, a no-bake dessert that's as wholesome as it is elegant. This vegan, gluten-free treat features a chewy almond and Medjool date crust, layered with a luscious filling made from creamy cashews, coconut cream, maple syrup, and melted dark chocolate. Each bite offers a velvety texture and deep chocolate flavor, perfectly complemented by the optional garnish of fresh, juicy berries. Made without refined sugar or baking, this torte is a stress-free culinary masterpiece, ready in just 30 minutes of prep time (plus freezing). Whether you're entertaining or treating yourself, this indulgent and nutrient-dense dessert is sure to impress. Best of all, it stores beautifully in the freezer for up to two weeks, making it a convenient make-ahead option for special occasions.
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Recipe Information
Ingredients
- 1.5 cups Almonds
- 1 cup Medjool dates
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of sea salt
- 3 tablespoons Coconut oil
- 1.5 cups Cashews (soaked for 4-6 hours, drained)
- 0.5 cup Maple syrup
- 0.5 cup Coconut cream
- 0.5 cup Melted dark chocolate
- 0.5 cup Fresh berries (optional, for garnish)
Instructions
Prepare the crust: In a food processor, blend the almonds until they form a coarse meal. Add the Medjool dates, cocoa powder, vanilla extract, sea salt, and 1 tablespoon of coconut oil. Process until the mixture sticks together when pressed between your fingers.
Press the crust mixture evenly into the bottom of a 9-inch springform pan or tart pan. Place the pan in the freezer while you prepare the filling.
Prepare the filling: In a high-speed blender, combine the soaked and drained cashews, maple syrup, coconut cream, melted dark chocolate, and 2 tablespoons of coconut oil. Blend until completely smooth, scraping down the sides as needed.
Pour the filling over the chilled crust, spreading it out evenly with a spatula. Smooth the top for a polished finish.
Cover the pan with plastic wrap or foil and place it in the freezer to set for at least 4 hours or until firm.
When ready to serve, remove the torte from the freezer and let it sit at room temperature for 10-15 minutes. Carefully remove the sides of the springform pan.
Garnish with fresh berries if desired, slice, and serve. Store leftovers in the freezer for up to 2 weeks.
Nutrition Facts
Calories |
4481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.7 g | 391% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 396.0 g | 144% | |
| Dietary Fiber | 67.4 g | 241% | |
| Total Sugars | 252.4 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 818 mg | 63% | |
| Iron | 47.0 mg | 261% | |
| Potassium | 3172 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
