Raw Chocolate Orange Torte

Jaw-dropping, thick, creamy, rich flavor. Deep rich chocolate with a bright orange kick.

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Crust

1 cup (160g) raw whole almonds

½ cup (80g) firmly packed chopped pitted dates, plus more as needed

¼ cup (18g) cacao powder or unsweetened cocoa powder

Filling

1 cup (240ml) coconut oil in liquid form

1 cup (240ml) freshly squeezed orange juice

¾ cup (180ml) raw agave nectar

½ cup (35g) cacao powder or unsweetened cocoa powder

3 cups (420g) raw unsalted cashews, soaked

¼ teaspoon orange extract

Pinch of natural salt

1 teaspoon finely grated orange zest

Shaved vegan chocolate, to garnish (optional)

Finely grated orange zest, to garnish (optional)

Make the crust

Grease a 9- or 10-inch (23 or 25cm) springform pan with coconut oil. Put the almonds, dates, and cacao powder into your food processor and process until well combined and the mixture forms a dough. Form the dough into a ball; if the dough doesn’t hold together, you may need to add more dates and process again. Press the dough into the bottom of the prepared pan and set aside.

Make the filling

Put all of the ingredients into your blender in the order listed and blend for 2 to 3 minutes, until rich and creamy. To achieve the smoothest filling, stop the machine periodically and scrape down the sides of the container. Pour the filling into the crust. Cover the pan with aluminum foil and freeze the torte for 8 hours.

Serve

Transfer the pan from the freezer to the fridge at least 1 1/2 hours before serving. At 30 minutes, remove the sides of the springform pan and cut the torte into slices with a very sharp knife. Keeping the slices together, return the torte to the fridge to continue defrosting for at least an hour before serving.

Original Recipe from: The Blender Girl, by Tess Masters