Decadent Cherry Torte

By Batgirl

This rich and decadent vegan torte features a creamy filling nestled on a shortbread crust and topped with sweet cherries.

Ingredients

• 1 cup vegan butter I used Earth Balance buttery sticks, softened
• 1 1/2 cups unbleached white flour
• 1/2 cup whole wheat flour
• 4 tbsp unrefined sugar
• 1/2 cup vegan chocolate chips I used Ghirardelli brand
• 2 10oz cartons Soyatoo Soy Whip
• 1 8oz tub Toffuti Better Than Cream Cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 21oz can cherry pie filling

Details

Servings 8

Preparation

Step 1

1. Preheat the oven to 350 degrees. Stir together butter, flours, and unrefined sugar until coarse, even-sized crumbs are formed. Press the mixture into a greased 9×13”pan, and bake for 20 minutes or until golden.

2. Turn off the oven. Sprinkle chocolate chips over crust, and return to still-warm oven for 5–10 minutes until chocolate chips are soft. Using a spatula, spread the chocolate chips into a thin even layer. Set the crust aside to cool.

3. While the crust cools completely, whip the Soyatoo according to package directions. In a separate large bowl, blend cream cheese, powdered sugar, and vanilla. Carefully fold in the Soyatoo until the entire filling is well combined.

4. Spread the filling into cooled crust. Gently top evenly with the cherry pie filling, and chill for at least 3 hours {overnight is preferable}. Cut into squares and serve.