Raw Vegan Chocolate Espresso Torte

By nnlester

Ingredients

• Crust:
• 1 cup (160g) raw whole almonds
• 1 cup (170g) firmly packed chopped pitted dates, plus more as needed
• 1/4 cup (18g) raw cacao powder or unsweetened cocoa powder
• Filling:
• 3/4 cup (180ml) coconut oil (in liquid form)
• 2/3 cup (160ml) pure maple syrup
• 1/2 cup (120ml) full-fat canned coconut milk (shake, then pour)
• 1/3 cup (80ml) espresso or strong coffee
• 1/2 cup (36g) raw cacao powder or unsweetened cocoa powder
• 3 cups (420g) raw cashews, soaked
• 1 teaspoon natural vanilla extract
• 1/8 teaspoon Celtic sea salt

Details

Servings 10
Cooking time 15mins
Adapted from healthyblenderrecipes.com

Preparation

Step 1

To make the crust, grease a 9 inch (23cm) springform pan with coconut oil. Process the almonds and dates in a food processor fitted with the S blade until the mixture is well combined and begins to clumps together. Form the mixture into a ball; if it doesn’t hold together, you may need to add more a bit more dates and process again. Press the mixture into the bottom of the prepared pan and set aside.

To make the filling, throw all of the ingredients into your KitchenAid Pro Line® Series blender in the order listed and blend on high for about 1 minute using the tamper to guide the ingredients through the blades, until rich and creamy.

Pour the filling into the crust. Jiggle the pan lightly to get the mixture to settle evenly in the pan. Cover the pan with aluminum foil and freeze the torte for 6 to 8 hours until solidified.

To serve, transfer the pan from the freezer to the fridge to defrost for about half an hour. Gently release 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 another half an hour before serving. Serve with ice cream or cashew cream.