Raw Food Recipes

Chocolate Torte with Whipped Cashew Cream

Rate This Recipe

4.34 from 6 votes

Nutrition (For one serving)

Calories: 5616kcalCarbohydrates: 466gProtein: 135gFat: 401gSaturated Fat: 172gSodium: 311mgPotassium: 4297mgFiber: 106gSugar: 222gVitamin C: 10mgCalcium: 330mgIron: 43mg

Ingredients

US Customary - Metric

Base

1/2 cup cashews
1/2 cup pecans
1 tbsp coconut oil
1 tbsp cacao butter melted
1 tsp agave
1 tsp lemon juice

Filling

1 cup Irish moss paste
1 cup cashews
1 1/2 cup cacao powder
3 cups cacao butter grated or chopped, which has then been melted
1 cup agave nectar
1/2 cup water
1 tbsp lemon juice
1/2 tsp tamari
1 tsp vanilla extract

Cream topping

1 cup cashews soaked for 2 hours or more
1/2 cup water
3 tbsp Irish moss paste
1/2 tsp vanilla extract
1/4 cup agave nectar
1 tsp lemon juice
1 pinch salt
1 tbsp macadamia oil optional

Instructions

Pulse all base ingredients in a food processor until they bind.
Press into a 9″spring-form cake pan and place in the fridge to set.
Blend all filling ingredients in a high-speed blender until smooth and pour on top of the base.
Leave in the fridge to set.
Blend all cream toppings ingredients in a high-speed blender until smooth.
Serve with chocolate torte and fresh berries.

Notes

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 Vitamix 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.