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Mocha Vegan Torte

There are lots of dishes on the Internet using raw chocolate and raw ingredients, but I have become a little tired of everything being totally raw, so have made a base that has to be cooked briefly first. It is still full of goodness but adds a different dimension.

This torte is so rich that you only need a tiny slice of it, and it will last for up to two weeks in the fridge. It is the perfect dessert for a dinner party or a Sunday lunch that continues to deliver for many days. What’s more, there really is no sin in it – every ingredient is totally nutritious and part of your diet, not a ‘treat’ that derails it. The oats make this a gluten-free dish.

My daughter initially balked at the idea of avocado in a dessert but she soon overcame her distaste when she tried it. You’ll never guess it contains avocado, and few will guess that, despite its ‘creaminess’ this is vegan too.

I like a little additional creaminess, so I serve this up with some almond cream and a portion of blueberries or raspberries, or raspberry sauce, as with this one. I use Ecomil Almond Cream which is a brilliant and delicious product. I order 12 cartons of 200 ml from Amazon and stock it in my pantry.

You will need a food processor/blender for this recipe. It is a good idea to invest in a quality food processor and I use a Vitamix. This is excellent in processing nuts, especially cashews, into a cream that is the basis for quite a few dishes.

I made this raspberry sauce for my birthday treat. A bit naughty perhaps post-CanSur, but totally delicious. Leave out the vodka if being strict, but everyone needs a little indulgence sometimes.



Serves 12

For the base:

120 g walnuts or 80 g macadamia and 40g almonds

60 g coconut oil

80 g organic dates, stoned

120 g gluten free organic oats

2 tbs date syrup

1 tsp vanilla powder

½ tsp pink Himalayan salt

** 1 Cup Healing Intent

For the filling:

100 g raw cacao butter

120 g raw cashew nuts, soaked for two hours

1 tsp vanilla essence

100 ml freshly brewed strong decaffeinated coffee, cooled

120 g avocado flesh

100 g raw organic honey (or more to taste)

¼ tsp pink Himalayan salt

135 g raw cacoa powder

5 tbs Ecomil almond cream

For the topping:

50g raw cacao powder

50 g raw cacao butter

1 tbs raw honey

2 tbs raw cacao nibs

half walnuts to decorate

For the sauce: (optional)

2 punnets of organic raspberries

1 tbs raw organic honey – to taste

raspberry vodka (optional)

1. Blitz the oats in a food processor until fine and add the walnuts and dates and blitz until coarse.

2 Add the coconut oil, date syrup, vanilla powder and salt and process again until the mixture forms a rough ball.

3. Using an 8/9 inch spring form tin, push the mixture into the tin and flatten using your fingers. Pop it in the oven set at 150C for 30 minutes until golden. Leave to cool.

4. Using a bain marie (bowl set over a saucepan of boiling water) gently melt the cacao butter until liquid. Set aside to thoroughly cool.

5. Place the soaked cashew nuts, cooled coffee and vanilla essence and process until smooth and creamy.

6. Add the avocado flesh, raw honey, cacoa butter, cacao powder, Ecomil almond creme and salt and process until perfectly smooth.

7. Pour the mixture over the cooled base and smooth over.

8. To make the topping melt 50 g cacao butter in a bain marie. Add the cacao powder and honey and mix to thoroughly incorporate with a wooden spoon. Pour the smooth mixture over the torte, knocking out any air bubbles.

9. Decorate with cacao nibs and half walnuts.

8. Place in a fridge for several hours until set. To serve: raspberry sauce, vegan cream and a raspberry or blueberry compote.

10. For the raspberry sauce: blitz ingredients in a food processor until completely smooth. Enjoy.

** Healing Intent: when cooking foods to heal the body it is important to set your intent. The best way to do this is imagine that you are cooking this dish for yourself or for someone you love who is very ill and that this dish is the only thing that will help in their healing. You will find that the way you handle the food will change, and will not only result in a better dish, but you will feel the food actually nourishing your body and spirit.

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