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8

Sep

2007

Marbled Chocolate & Orange Tavoletta

Saved in:-   Desserts,Raw Food Recipes


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If you missed the first issue of my eZine News From The Kitchen, you will have missed this recipe, so I am making it available to all, here.

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raw food recipe chocolate tavoletta

 

For the crust

3/4 cup carob powder
1 cup almonds
1/2 cup dates
4 tbsp coconut oil
2 tsp vanilla extract
2 tsp cinnamon
1/4 tsp salt

1. First process nuts, cinnamon, salt and carob powder into small crumbs.

2. Add dates, coco oil and vanilla extract and process again.

3. Press into the bottom of 9″ square pan and place in fridge whilst working on filling.


Note: Before making this chocolate you should place the grated cacao butter in the dehydrator to melt. Alternatively you can melt it in a bowl over another bowl of hot water.

For the marbling

1 cup cashews
1 tbsp coconut nectar or honey
1/4 cup coconut oil
1/2 cup water
5 tbsp melted cacao butter

1. Mix all ingredients in a high power blender until completely smooth.

For the filling

2 cups cashews
1 cups orange juice
1 tbsp orange zest
2 cups cacao powder
1 & 1/2 cups grated cacao butter
2 tbsp vanilla
1 cup coconut nectar or 1/2 cup maple syrup and 1/4 cup xylitol

1. Mix the cashews, orange juice, orange zest, vanilla, and agave nectar in a vita-mix until smooth.

3. Add cacao butter and cacao powder, and blend again.

4. Pour chocolate mixture onto base and use a spatula to achieve a level surface.

5. Drizzle the marbling mixture over the top in lines using a plastic bottle or a spoon. Drag a toothpick across the top to create the marble effect.

 

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Newer Comments →
  • gorb

    would it work to sub cashew butter for the 2 cups of cashews? and i’m guessing yes, but would the quantity be equivalent? 2 cups of cashews = how much cashew butter???

    i can’t wait to try this otherwise. i love the choc-orange combo.

    thanks!

  • http://www.rawfoodrightnow.com Heidi

    Russell!

    You are such a sweetie for posting this recipe for everyone to enjoy, and not just your raving fans who subscribed to the delicious newsletter you created!

    The newsletter really looks great. I’m excited to see the future issues!

    ~ Heidi

  • Sonja

    Hi Russell,

    This looks delicious. I have a cashew & peanut allergy. Would macadamia nuts work as well?

  • http://therawchef.com Russell James

    Hi Sonja,

    I would imagine macs will work. I also know that brazil nut butter will work.

    Hi Heidi,

    Thanks! :-)

    Hi Gorb,

    Yes, you can sub cashew butter; exactly the same amount will work.

  • SweetClara

    This looks so beautiful….I imagine all my non raw vegan friends will want the recipe…Thanks for the making raw so tempting!!

  • trixi

    aloha russell,
    i just made this tavoletta an it is so mmmmmmmh. thank you very much for the recipe. i have some marbeling left. what can i do with it?
    mahalo and aloha from hawaii
    trixi

  • http://therawchef.com Russell James

    Aloha Trixi,

    You could add a little bit more cacao butter and maybe some more agave, and put it in the fridge.

    Should make something resembling white chocolate.

  • http://www.reiki-light.com Diane

    oh dear goddess that looks so good

    by coco butter, do you mean coconut oil?

  • http://therawchef.com Russell James

    Hi Diane,

    Yes, I’ve now changed that to read “coconut oil/butter”.

    It’s the same thing, just depends on the air temp as to whether it’s oil or butter.

  • http://www.skrewtips.com Gina

    Thank you thank you!!! Today was a hard day to be raw. I needed a sweet reason to stick with it.

  • Hannah

    That looks ridiculously good! I can’t wait to make it!

    Russell, I think you really need to open a raw restaurant!

  • hihorosie

    This looks absolutely decadent! Raw food is amazing isn’t it? Can the carob powder be subsituted for cacao powder? Unfortunately, we’re not big fans of carob. :( Thanks.

    From Russell: Hi Heidi, it can be substituted or simply left out.

  • Stephanie

    Can I substitute the 1 1/2 cups shaved cocoa butter with an organic green and black chocolate bar? Or are there any other alternatives?

    Thank you. Planning on making this for my boyfriend’s birthday.

    From Russell: Hi Stephanie, cacao butter is very different from a chocolate bar. It’s essentially the raw fat from the cacao bean, which is white in colour, and can be bought from many places online. Just search for ‘cacao’ butter not ‘cocoa’ butter. Hope that helps.

  • Denise

    Hi Russell

    You are truly have discovered your calling. The word genius comes to mind, but I realise it’s an already overused term on this site :-)

    I am a little late in finding these recipes, but THANK YOU for sharing your ideas so openly. I am based in South Africa, and have spent more time checking out obscure ingredients on Google than making recipes. It’s refreshing to finally find recipes that are easy and fun, with no real rocket science involved. Really encouraging for someone trying to stay raw in a country that doesn’t stock too many raw required ingredients or equipment.

    Speaking of, so far I have not been able to find Cacao Butter, but will continue to search. Another question about using Cacao in all the raw recipes is my concern that it contains caffeine. Is this correct? I have always stuck to carob for this very reason.

    Thanks again for your fabulous food and clean cut, organised site.

    Denise

    From Russell: Wow, thanks Denise. In answer to your question, yes, cacao does contain caffeine, but many people find it doesn’t have the negative effects, such as headaches, when eaten in an unprocessed, raw form. But I do still like to go easy on it as too much still tends to trigger those physical reactions.

  • Denise

    Great, thanks for the info. and quick response. Appreciate it!

    Denise

  • Yvette

    Russell,

    Is there a good substitute for cacao butter? or should I just buy this online as I don’t know where in nyc i can get that.

    thanks!

    From Russell: Yes, order online, it’s great stuff. They may well sell it in the Pure Food & Wine takeaway. Or maybe even Wholefoods has got as far as selling it now, they do here in the UK.

  • Julie

    Wow!!!! Just made this cake yesterday, and it is AMAZING! Instead of marbling I simply spread the “marbling” out on top of the cake and refrigiated it… I’m absolutely blown away by it.

    Cheers,

    Julie from Denmark

  • http://www.FatGirlTrim.com Katrina (weight loss and health coach)

    Hi Russell

    Wow, this recipe sums up rawsomeness in one delicious slice. I’ve just posted it to my Facebook for more people to share. Thanks again! You’re an inspiration! Love Katrina x

  • Kat

    You are so good Russel!!!! I wanna try it but I have no idea what C or T stand or (is that cup and tablespoon?) and what about 11/2c grated cocoa butter? Is that 11 cups? I’d love some help as I really want to try and make that delicious dessert! :)

    Thanks
    Kat

    from Russell: c = cup; T = tablespoon; t = teaspoon :-)

    It’s 1 & 1/2 cups grated cacao butter, I’ve changed it now to be more obvious, thanks :-)

  • Carol

    I bought some cacao butter from nutsonline.com and it is tan in color with black flecks in it. Is this really cacao butter or is it cocoa butter and should I use it? I’ve never seen cacao butter that looks like this and I’m afraid to use it. Is there such a thing a unrefined cacao butter and could this be it.

    From Russell: I’ve never seen cacao butter like that before but I just cjecked out their site and the picture doesn’t show it as being tan with black flecks, it shows it as being off-white, which is how it should be. I would ask for an exchange.

  • Sue

    I’m from New Zealand so a little new to some of the ingredients can you tell me what coconut butter is and can I make it? Looks divine can’t wait to have a go.

    From Russell: Coconut butter in this case is coconut oil in its solid state, which happens when the temperature drops to a certain point.

    It can’t be made at home as it needs special equipment to extract it.

    Here’s an example: http://eepurl.com/b6ky

    Coconut oil and coconut butter usually refer to the same thing in recipes although more recently you can get a product called coconut butter that isn’t juts the oil, it’s more of the fibre of the coconut too, so it stays in solid form at higher temperatures.

  • kristin hope

    i made this the other day and holy cow! i skipped the marbling all together due to time/money and it was still outrageous! def. a must to impress any non-raw friends & family – i will be bringing this (with the marbling) to the next family dinner.

  • Linda

    Hi Russell, This cake looks absolutely delicious! Can't wait to gather all the ingredients and make it,Yum!
    Loving the recipes so far. Have a fantasticly creative day!

    Regards, Linda

  • Tina

    After reading the comments in regards to coconut butter/coconut oil, I am confused on which one we should actually be use in this recipe. We have both types of that ingredients where the butter contains the fibre of the coconut too. Can that type of coconut butter be used in this recipe, or should the oil in the solid state be used instead? Thanks! Can't wait to try this!!!

  • http://www.therawchef.com Russell James Raw Food

    Same. 2 cups cashews or cashew butter

  • http://www.therawchef.com Russell James Raw Food

    Hi Tina,

    I've made a few changes. Coconut oil is what's needed.

  • Anitra008

    Wow this is the most decadent looking cake I have ever seen in the Raw! Thank you so much for sharing this with us!
    Hugs,
    Anitra

  • Polly

    Hi James, loving your site. Quick question, re vanilla for the filling – would you suggest a vanilla pod, extract or essence? Thanks, Polly

  • Juned521

    I haven't tried this and my mouth is already watering. I can hardly wait to try this.
    June

  • eva

    your recipe mentions simply “agave” for the marbling ingredient, yet it mentions AGAVE NECTAR for the filling ingredient. are they the same things or different?

  • Michou

    You make raw deliciousness so easy. Thank you ♥♥♥

  • http://www.poweroffood.com/ Adam Hart

    Looooooooks sooooooooo yuuuuuuummmmyyyy!

  • Adi

    Hi,
    I made this cake for my mums birthday, the first raw cake she ever ate. It was unbelievable delicious.
    Thank you so much for sharing this recipe.

  • Ruth Ann

    This is a rich torte + 'cheese'cake perfection! So yummy. I made a raspberry (seedless) syrup mixed with a little agave, and then fresh raspberries on top. Divine!
    Thanks for the recipe and inspiration.

  • Merle

    It looks divine….can i substitute honey for the agave

  • http://www.therawchef.com Russell James Raw Food

    You can, yes.

  • http://www.effective-antiaging-tips.com Janet

    This looks wonderful. I've only been eating raw food for a few weeks and I'm always looking for some new one recipes. I've missed Mexican food so I bought your Mexican cookbook. Outstanding. I'll definitely be getting the others too. Your recipes are the best. Can't wait to try this one.

  • Havva H

    Dear Russel James, I appreciate your work and enthusiasm very much. I am almost
    80 years old, and enjoyind the raw advantage since 2008. I am a Turkish american. It was very difficult to give up feta cheese and bread. I am still struggling. I recetly tasted your “Buckwheat Bread” I'll try it soon. I think It will replace the bread I like. I wish I learned about raw food earlier. Young people, like youself, shoul do much more to reach as many people as possible. Thanks for the recipe. I will try it soon.

  • susan

    OMG this looks amazing I am going to make it this week. thanks so much for sending back recipes.

  • Premavati

    Thankyou very much for sharing your talent with us, I will definately try this out and let you know how I did.

  • Jen

    This looks great! I will definitely try it this week. I am still new to the raw food diet and was wondering what the difference is between using cocoa vs. carob powder. Can't they be substituted for one another? Just curious as to why you decided to use carob in the crust and cocoa in the filling. Thanks!

  • Penny

    That looks delicious! I don't like using Agave so can you substitute Maple syrup for the agave in equal amounts? Obviously this changes the flavour I assume. In other recipes can you do the same thing and is there any other substitutes you can use. Is coconut palm sugar a good substitute?
    Penny

  • vanessa

    everything looks amazing you make, but i don't see alot of deserts without nuts… allergic

  • Blondi22569

    I am new to this raw lifestyle, Have not purchased a dehydrator yet so very new! This recipe sounds amazing but I am thinking about how much fat and sugars are in the recipe! Also, as a diabetic I got into the whole Agave nectar thing but now find out that it is super heated to concentrate it to bring out the sweetness. I have purchased organic agave but have never seen raw agave and have been told you cannot find it and it is not even sweet in its raw form. I use maple syrup as a substitute often, can it be used here? Also, is 1 cup of agave really the amount used in this recipe?! It seems like such an awful lot as it is way sweeter than sugar.
    Is it possible for you to make the fat and carb count at the very least on your recipes? I know I am asking a lot but I mean it in a constructive way.Thank you so much for providing these recipes and cannot wait to start giving them a try!

  • Laurajacks

    Blondi22569, there are truly raw agaves. Check this article posted in the Sunfood nutrition website:

    http://www.sunfood.com/MyPages/agave-nectar-the-sweet-details.aspx?utm_source=sunfood&utm_medium=email&utm_campaign=100724

  • Cherylsmith65

    Love this recipe. Will try it soon. I am also very new and do not have dehydrator yet. I love your letters and all the info from the comments here. I learn so much from you and all who post. Thanks to all. I hope one day to help others as well.

  • Jerrilynne

    Yum! When I looked at the pic I drooled a little! Can't wait to try this recipe. Thank you so much.

  • Genell

    Thanks for being so giving and sharing your recipes – they all
    look so yummy and i can't wait to make them….

    Your recipes always look so delicious and presented so classy…

    Genell

  • Kim

    Oh, this looks so incredibly good! I was hoping there wouldn't be any avocados in this since I'm allergic to them! So glad to see there aren't any so I can indulge, can't wait to try this! Thanks for sharing!

  • http://www.shinegroup.com Megan

    i am an absolute beginner on the raw food thing. i just bought a juicer and am extremely pleased with myself about that. i now drink carrot apple celery and ginger juice every morning for the past week. it tastes great and i am convinced that i can feel myself getting healthy and my body is thrilled…. i like looking at these recipes and i will research the dehydrater. your website and books are beautifully done. hats off to whoever is doing that for you. i will keep going and let you know as i learn and grow. thank you for your work. thank you. megan kruger

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