From Issue 19 of News From The kitchen

Click ‘more’ for full recipe.

For the base

1/2 cup cashews
1/2 cup pecans
1 tablespoon coconut oil
1 tablespoon melted cacao butter
1 teaspoon agave
1 teaspoon lemon juice

- Pulse all ingredients in a food processor until they bind.

- Press into a 9” springform cake pan and place in the fridge to set.

For the filling

1 cup Irish Moss paste*
1 cup cashews
1 1/2 cups cacao powder
3 cups grated or chopped cacao butter which has then been melted
1 cup agave nectar
1/2 cup water
1 tablespoon lemon juice
1/2 teaspoon tamari
1 teaspoon vanilla extract

- Blend all ingredients in a high-speed blender until smooth and pour on top of the base.

- Leave in the fridge to set.

*Irish Moss paste can be made by soaking 1 cup Irish Moss in water for 3 – 5 hours and rinsing THOROUGHLY until rinse water turns clear (there’ll be a lot of sand in the moss). Then blend the rinsed moss with 2 cups pure water in a Vita-Mix until completely smooth. Leave to set in the fridge if not using straight away.

Chef’s tip: Add 1 drop of peppermint essential oil to the filling mixture for a mint chocolate variation.

For the cream topping

1 cup cashews, soaked for 2 hours or more
1/2 cup water
3 tablespoons Irish Moss paste
1/2 teaspoon vanilla extract
1/4 cup agave nectar
1 teaspoon lemon juice
Pinch salt
1 tablespoon macadamia oil (optional)

- Blend all ingredients in a high-speed blender until smooth.

- Serve with chocolate torte and fresh berries.

For more information take a look at the my other Raw Food Recipes.