Raw Chocolate Torte
Crust
1 rounded cup raw pecans
4 dates
1/2 cup raw cacao powder
pinch of sea salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
Directions:
1.Place all ingredients in a food
processor and pulse until combined.
The crust should slightly stick together.
2.Press evenly into a glass pie plate. Set aside.
Filling
2 cups raw cashews
1/2 cup coconut oil, melted
1/2 cup raw honey
1/2 cup water
2 teaspoons vanilla
3/4 cup raw cacao powder
Directions:
1.Soak cashews in warm water for twenty minutes. Rinse and drain well. Place cashews,
honey, vanilla, and water in a high powered blender. Blend until creamy.
2.Add cacao powder and coconut oil. Blend until creamy, stopping the blender and scraping
down the sides as needed. This may take a minute or two. Be patient!
3.Once filling is silky and creamy, pour into the pan with crust. Place in the freezer to set for afew hours, and enjoy.
Serve with a fresh raspberry sauce: simply toss two cups of raspberries (fresh or
thawed frozen) into blender with a bit of honey and blend.
