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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.