Hi friends! Ooo my first blog post ever! I’m so excited to share this with you!
A few years ago, my mom became allergic to a whole laundry list of items and along with my allergies to peanuts & cow dairy (I’m okay with goat/sheep etc.), it created a problem when making desserts, in particular for occasions such as Christmas/ Thanksgiving/ Easter Dinner etc. Allergies do not need to be the end of delicious desserts for you or your family and I’m here to show you just that! This recipe is VERY decadent. A little goes a long way. I topped the torte with my coconut whip recipe and it was a hit with all!
I love chocolate in, on or with ANYTHING!! In my opinion, it’s the fool proof ingredient. Fruit gets runny and watery but chocolate? It’s always got my back and it’s always my go-to ingredient for desserts that I make for other people. This is a great dessert to make ahead of time and can be adapted to add the toppings of your choosing. No one will ever know it’s healthy! It stays well in the fridge but I’d suggest adding fruit day of and whip when serving only to prolong its fridge life.
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Decadent Chocolate Torte (Vegan/Raw/Gluten-free)
*almond meal is made with blanched almonds but if you don't want to buy almond meal, you can grind your own in the food processor but make sure you stop before the nuts start releasing oil)
**Can also substitute a mix of nuts such as pecan/cashew mix
No bake crust
- 1 cup almond meal *
- 3/4 cup of raw cashews**
- 1/2 cup shredded unsweetened coconut (optional)
- 3 tbsp coconut oil (or other mild oil)
- 1/2 tsp cinnamon powder
- 2 tbsp unsweetened cocoa powder
- 7 medjool dates (chopped pitts removed)
- 1 cup of cashews (drained but soaked overnight in water or 4-6 hours minimum)
- 4 tbsp raw cocoa powder (not the sugary stuff)
- 2 tbsp maple syrup or more to taste (can sub honey if not Vegan)
- 2 tbsp coconut oil
- 1 tbsp instant coffee (optional – enhances chocolatey goodness)
- 3/4 cup coconut cream (comes in a can – not light coconut milk)
- 1 tsp pure vanilla extract (or 1 vanilla bean pod)
- 1 cup of raspberries/blue berries
- 1/2 cup of toasted coconut flakes
- Coconut whip cream (see my recipe here or buy store-brand)
- *almond meal is made with blanched almonds but if you don’t want to buy almond meal, you can grind your own in the food processor but make sure you stop before the nuts start releasing oil)
- **Can also substitute a mix of nuts such as pecan/cashew mix
- Line your torte/pie dish with parchment paper, which allows for each clean up and clean pieces to be cut when serving.
- Mix all of the ingredients for the crust in a food processor until it resembles small crumbs. It should be a bit sticky when you pinch between fingers. Add more oil if it’s too crumbly to stick together as a crust. You may need to start and stop the food processor a few times and stir. Spread the mixture evenly in prepared dish and press down to all edges of the dish until it feels solid and even thickness. Refrigerate while preparing the filling.
- Mix all of the ingredients for the filling in a high power blender or food processor. The blender will create a smoother texture whereas the food processor may leave it more “grainy”. Taste the filling and add more sweetener if needed. (If your blender is not strong, I’d suggest starting out in the food processor, then moving to the blender)
- Remove the crust from refrigerator, pour in the filling and refrigerate again for at least 2 hours or up to 1-2 days.
- Serve directly from fridge and top with fresh raspberries, blue berries and toasted coconut flakes (optional).
This information is provided as an estimate only, based on the ingredients I used and does not include any toppings mentioned above. The below information may change with any substitution you make or variances in brands used.