Rich Raw Chocolate & Vanilla Torte

Posted by – November 20, 2015
Categories: Food & Nutrition

This one’s for all you chocolate lovers out there! While I enjoy most sweets, I LOVE chocolate. Dessert never seems quite complete—and sometimes is just too sweet—without the stuff.

As the trusted dessert-bringer (if you misread that as dessert-binger that wouldn’t be far off the mark, either), whenever I bake for Thanksgiving I make sure to have a good balance of bitter/sweet or tart/sweet for those friends and family who don’t like their dessert too saccharine. This incredibly delicious and rich torte from Jessica Fenton’s Raw Chocolate Treats is a perfect compliment to the traditional pumpkin pie (quite sweet!) or a pecan pie and will go well with any of the other recipes we’ve suggested for our Vegan Thanksgiving celebration).

Be sure to keep in mind: water and raw chocolate don’t mix well, so keep your equipment dry. It helps to have a stack of dish towels on hand exclusively for drying.

 

Rich Raw Chocolate & Vanilla Torte

MAKES ONE 8-INCH ROUND CAKE

EQUIPMENT

  • food processor
  • bain-marie or dehydrator
  • power blender
  • 8-inch round springform cake pan

 

INGREDIENTS

Cake
  • ⅓ cup raw cashew nuts
  • scant ½ cup raw almonds
  • scant ⅔ cup raw walnuts
  • 2 pinches of ground cinnamon ¼ cup raw pumpkin seeds
  • ½ cup unsulfured dried apricots, chopped
  • 1 heaping teaspoon xylitol crystals
  • 1 tablespoon Buckwheaties
  • yacon syrup, for sticking the lining paper
Filling
  • scant ¾ cup raw cacao butter generous ¾ cup raw hulled
  • hemp seeds
  • ⅔ cup raw cashew nuts
  • 1 avocado, pitted and peeled scant ⅓ cup raw cacao powder
  • scant ⅓ cup xylitol crystals pinch of pink crystal salt
Vanilla layer
  • ⅓ cup raw coconut oil
  • ⅓ cup raw cashew nuts
  • 6 drops vanilla essential oil
  • 1 tablespoon raw agave nectar
Cashew nut cream
  • 2 tablespoons raw coconut oil ½ cup raw cashew nuts
  • 3 tablespoons xylitol crystals 3 drops vanilla essential oil
  • scant ⅓ cup freshly filtered water pinch of pink crystal salt

To  make the cake:

  1. Process all the nuts with the cinnamon in your food processor until they are coarsely ground.
  2. Add all the other ingredients for the cake to the ground nuts in the food processor and process until a soft mixture forms.
  3. Place your cake pan on a sheet of wax paper and, using a pencil, draw around the bottom of the pan. Cut the paper circle out and secure to the bottom of the pan with a few small blobs of yacon syrup.
  4. Spoon the batter on top of the paper and use the back of the spoon or your fingers to press it down firmly and evenly to the edge of the pan. Cover with aluminum foil and place in the refrigerator while you prepare the filling.

For the Filling:

  1. Melt the cacao butter gently in a bain-marie or dehydrator until runny.
  2. Add the hemp seeds and cashew nuts to your power blender and blend on full power, using the plunger, until they form a fine flour. Use a butter knife or chopstick to scrape away the milled seeds and nuts from the bottom and sides of the blender jar if they stick.
  3. Add the melted cacao butter and all the other filling ingredients to the milled nuts in the blender jar and blend on full power, using the plunger, until you have a smooth, even consistency. The mixture will start to look oily, but this is perfectly normal.
  4. Retrieve the cake from the refrigerator, spoon the filling on top, and smooth it evenly over, using the back of the spoon or a butter knife. Return the cake to the refrigerator, covered in foil, while you make the vanilla layer.
  5. If your coconut oil has hardened and turned white, melt it gently in a bain-marie or dehydrator until soft.
  6. Clean and dry your blender jar and plunger. Add the cashew nuts and blend to a fine flour, as in Step 6.
  7. Add the coconut oil and all the remaining ingredients to the milled nuts in the blender jar and blend on full power, using the plunger, until you have a smooth, creamy consistency. Take your cake from the refrigerator and pour the vanilla mixture over the top. Use the back of a tablespoon or a butter knife to spread the mixture evenly over the top and to the sides of the pan.
  8. Cover again with foil and return to the refrigerator for at least 2 hours, until all the layers are firm.

Meanwhile, to make the cashew nut cream:

  1. If your coconut oil has hardened and turned white, melt it gently in a bain-marie or dehydrator until a clear liquid. Process the cashew nuts in your power blender using the plunger to a fine powder. Use a butter knife or chopstick to scrape the milled nuts away from the bottom and sides of the blender jar if they stick.
  2. Add all the other ingredients to your blender jar and blend on full speed, using the plunger, until you get a smooth, creamy texture. Pour into a pitcher.
  3. When the cake is completely solid, run a sharp knife around the edge and slowly release the pan. Slice your cake into equal portions and enjoy drizzled with the cashew nut cream. Store in an airtight BPA-free plastic container in the refrigerator for up to a week.
Tags: Recipe Vegetarian & Vegan Jessica Fenton

About the Author

Maren began her publishing career as an intern at Counterpoint and Soft Skull Press, where she stayed on for more than four years as a publicist and web coordinator. She joined the NAB team in 2015 and is still stoked about it—she gets to read her Rob Brezsny horoscope (Scorpio)​ before anyone else! Maren lives in Oakland with a monstrous Maine Coon and spends the majority of her spare time convincing him to not eat all of her houseplants. Sometimes she has time to write, paint things, garden, or repair furniture.​