3cupscacao buttergrated or chopped, which has then been melted
1cupcashewssoaked for 2 hours or more
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.
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.