Chocolate Torte With Whipped Cashew Cream

By blum099

Ingredients

• For the base
• 1/2 cup cashews
• 1/2 cup pecans
• 1 tablespoon coconut oil
• 1 tablespoon melted cacao butter
• 1 teaspoon agave
• 1 teaspoon lemon juice
• Pulse all ingredients in a food processor until they bind.
• Press into a 9″ springform cake pan and place in the fridge to set.
• For the filling
• 1 cup Irish Moss paste*
• 1 cup cashews
• 1 1/2 cups cacao powder
• 3 cups grated or chopped cacao butter which has then been melted
• 1 cup agave nectar
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon tamari
• 1 teaspoon vanilla extract
• For the cream topping
• 1 cup cashews, soaked for 2 hours or more
• 1/2 cup water
• 3 tablespoons Irish Moss paste
• 1/2 teaspoon vanilla extract
• 1/4 cup agave nectar
• 1 teaspoon lemon juice
• Pinch salt
• 1 tablespoon macadamia oil (optional)
• Blend all ingredients in a high-speed blender until smooth.
• Serve with chocolate torte and fresh berries.

Preparation

Step 1

Blend all ingredients in a high-speed blender until smooth and pour on top of the base.
- Leave in the fridge to set.
*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 Vita-Mix 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.