Friday, March 14, 2014

White Chocolate Dark Chocolate Raspberry Tort

White Chocolate Dark Chocolate Raspberry Tort
-serves 8-
  • 1 cup almonds
  • 2 tablespoons coconut oil, melted
  • 1/4 cup cacao powder
    (we added a couple of dates, next time we will add a couple more to help hold it together)
Raw Torte at
Doesn't this look amazing!!!!
1. Pulse almonds in food processor until finely chopped.
2. Add melted coconut oil and cacao. Pulse until well blended.
3. Pat into the bottom of an 8-inch tart pan (I used this one: 8-inch Tart Pan)
  • 2 cups cashews, soaked overnight, drained and rinsed
  • 1/3 cup raw agave or liquid sweetener of choice
  • 1/2 cup raw cacao butter, melted
  • 1/3 cup coconut oil, melted
  • 1 vanilla bean (scrape the insides)
  • 2 pints raspberries
1. Blend cashews, agave, cacao butter, coconut oil and vanilla in high-speed blender until smooth.
2. Spread 1/2 the cacao mixture over the crust. Place a layer of raspberries and top with the remaining cacao mixture.
  • 1/2 cup raw cacao powder
  • 1/2 cup agave or liquid sweetener of choice
  • 1/4 cup coconut oil, melted
1. Whisk all ingredients together and pour over white cacao layer.
2. Chill until firm (at least 3 hours).
a note from our experience: the ganache gets soft if not frozen

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