Indulge in this decadent Raw Chocolate–Orange Torte, perfect for satisfying cravings or impressing guests with its luscious texture and citrusy undertones. Crafted with wholesome ingredients, this treat is sure to become a favourite among chocolate enthusiasts.
Ingredients
Crust:
1 cup (160g) raw whole almonds
1/2 cup (80g) firmly packed chopped pitted dates, plus extra if needed
1/4 cup (18g) cacao powder or unsweetened cocoa powder
Filling:
1 cup (240ml) liquid coconut oil
1 cup (240ml) freshly squeezed orange juice
3/4 cup (180ml) raw agave nectar
1/2 cup (35g) cacao powder or unsweetened cocoa powder
3 cups (420g) raw unsalted cashews, soaked
1/4 teaspoon orange extract
Pinch of natural salt
1 teaspoon finely grated orange zest
Shaved vegan chocolate, for garnish (optional)
Finely grated orange zest, for garnish (optional)
Instructions
For the crust, grease a 23 or 25cm springform pan with coconut oil. In a food processor, combine almonds, dates, and cacao powder until a dough forms. If needed, add more dates to help the mixture hold together. Press the dough into the bottom of the prepared pan and set aside.
For the filling, blend all filling ingredients in a Vitamix or whizzer
until smooth and creamy, about 2 to 3 minutes. Pour the filling over the crust. Cover the pan with aluminum foil and freeze the torte for 8 hours.
Prior to serving, transfer the torte from the freezer to the fridge at least 1 1/2 hours in advance. Allow the torte to defrost in the fridge for about 30 minutes. Remove the sides of the springform pan and slice the torte into portions using a sharp knife. Keep the slices together and return the torte to the fridge for at least an hour before serving.
Note: Due to the coconut oil content, the filling may melt if left at room temperature, so store leftovers in the fridge.