Jessica of Raw Gaia Organic Beauty shares her Raw Chocolate Torte
This weekend the kids and I went to a friends party, and we all brought along a raw food dish to share. So on Sunday morning, whilst my boys were happily pushing all of their toy cars one by one underneath my chest of draws, I snook into the kitchen to quickily whip up a raw chocolate cake....
I thought that I'd share the recipe that I invented many years ago, even before I wrote the book 'Jessica's Raw Chocolate Recipes.' I invented it ahead of being invited to appear on ITV's Britain's Best Dish, but don't let the fact that I didn't come in first place put you off! ;)
It's one of my favourite raw dessert recipes as it's very easy and quick to make, only requires a food processor (which most people own) instead of a powder blender, and I've personally served it to well over 1000 people in total, with really great feedback!
So here it is:
JESSICA'S RAW CHOCOLATE TORTE
YOU WILL NEED:
Something to melt the raw cacao butter in. You could either use a pan (with a lid) of boiling water with a heat-proof glass bowl inside. Or a dehydrator if you have one.
A food processor
A pretty dish to put the cake into (I used a glass flan dish this time, but usually use a spring form cake tin)
INGREDIENTS FOR THE BASE:
1 cup of almonds
1 cup of fresh medjool dates (stones removed!)
8 Tbs of melted raw cacao butter
1 tsp vanilla extract (I use Bourbon Vanilla Extract usually)
INGREDIENTS FOR THE CHOCOLATE LAYER:
1 cup of cashews (can use almonds if you prefer)
1 cup of either nut milk or rice milk)
Tbs of vanilla extract
1 ripe avocado (pit removed)
1 cup of raw cacao powder
1 cup of raw cacao butter (melted)
1 cup of date syrup
BEFORE YOU START:
Measure out just over a cup of chopped raw cacao butter and melt it into a runny liquid by standing it in a glass bowl, which should be stood in a pan of boiling or very hot water, with the lid on. If you have a dehydrator, you could melt it down in this.
METHOD FOR THE BASE:
Add the almonds and dates to your food processor and process until broken down. Then add the melted cacao butter and process briefly again. Press the mixture with the back of a spoon into the bottom of a flan dish or a spring form cake tin. Put to the side, or in the fridge whilst you make the chocolate layer....
METHOD FOR THE CHOCOLATE LAYER:
Add the cashews, nut or rice milk / water, vanilla extract and chopped avocado to the food processor and process until it's as smooth as you can get it. Then add the rest of the ingredients and process again until smooth. Taste the mixture to check it tastes sweet enough and add more date syrup if not. Spoon onto your base layer and smooth over with the back of a spoon. Cover with foil and place in the fridge or freezer to solidify.
Serve to yourself, family, friends or anyone you would like to help brighten up their day...
The trick is to not over-process the base in the food processor, because it tastes great when it has a crunch to it!
ENJOY! LOVE FROM,