Raw Chocolate–Orange Torte (Vitamix)

By Peggie

Ingredients

• Crust:
• 1 cup (160g) raw whole almonds
• 1/2 cup (80g) firmly packed chopped pitted dates, plus more as needed
• 1/4 cup (18g) cacao powder or unsweetened cocoa powder
• Filling:
• 1 cup (240ml) coconut oil in liquid form
• 1 cup (240ml) freshly squeezed orange juice
• 3/4 cup (180ml) raw agave nectar
• 1/2 cup (35g) cacao powder or unsweetened cocoa powder
• 3 cups (420g) raw unsalted cashews, soaked
• 1/4 teaspoon orange extract
• Pinch of natural salt
• 1 teaspoon finely grated orange zest
• Shaved vegan chocolate, to garnish (optional)
• Finely grated orange zest, to garnish (optional)

Preparation

Step 1

To make the crust, grease a 9- or 10-inch (23 or 25cm) springform pan with coconut oil. Put the almonds, dates, and cacao powder into your food processor and process until well combined and the mixture forms a dough. Form the dough into a ball; if the dough doesn’t hold together, you may need to add more dates and process again. Press the dough into the bottom of the prepared pan and set aside.



To make the filling, put all of the ingredients into your Vitamix in the order listed and blend with your tamper in place for 2 to 3 minutes, until rich and creamy. Pour the filling into the crust. Cover the pan with aluminum foil and freeze the torte for 8 hours.



To serve, transfer the pan from the freezer to the fridge at least 11/2 hours before serving; let the torte defrost in the fridge for about 30 minutes. Remove the sides of the springform pan and then cut the torte into slices with a very sharp knife. Keeping the slices together, return the torte to the fridge to continue defrosting for at least an hour before serving.



Note: Because of the coconut oil, this filling will melt if left out at room temperature.