The first time I saw this picture, I actually didn’t believe that this delicious torte is made from completely raw foods. Even when opting for a healthy treat, its still nice to still enjoy your comfort foods – mine is CHOCOLATE!!! This torte is fairly simple, quick and easy to make. Since summer is almost upon us, a frozen dessert is a welcome treat on a hot summer’s day. The best part its delicious. This recipe can be all raw or partly raw, depending on you As with every recipe, always make sure that you have all the ingredients before you start. Many a time, I have found myself halfway complete with making a cake, only to find out that I have missing ingredients. You will also need a flexi-form moulding pan, and a food processor.
2 Cups soaked almonds
2/3 cup butter made from nuts or seed (could be cashews, tahini or almonds)
2 Tbsp. Wheat germ (optional) (adds a stiffness and floury texture)
¾ cup cacao or cocoa or carob powder which are not raw 1 tsp.
Vanilla extract or 1 pod vanilla
½ cup sweetener Choose from dates (soaked) – the best are honey dates, or maple syrup, agave nectar or honey . Remember that using, for example, only honey would add a unique honey flavour to the torte. For this reason, I used a combination of sweeteners. The quantity you use can be increased according to taste. I kept to the ½ cup as I prefer it not to be too sweet.
Soak your almonds for approximately a day, so the almonds are plumped up with the absorbed water. To reduce the fibre in the torte you can remove the skins form the almonds – this is just a preference and not at all necessary. Put the soaked almonds into a food processor, add the ‘chocolate’ and sweetener. The nut butter is not completely necessary, but nut butter adds an extra creamy texture to the torte, besides which nuts are rich in minerals that the body needs. You could use store-bought cashew butter or, better yet, you can make your own using a blender. Then add the 2 tbsp. wheat germ, which gives the torte a nice stiff texture. (Wheat germ is rich in nutrient – B vitamins and dietary fibre). Finally add the vanilla. Process all the ingredients until smooth. If you prefer it, you could also leave in some chewy chunks. It tastes good either way. Put the mixture in a flexi form pan, (I used the Lurch torte Flexiform)and then place in the freezer for a minimum of 4 hours. When the torte is frozen, gently remove it from the pan onto a serving plate. The mould pan I used is made from high-quality silicone that peeled away from the edge of the torte without damaging the shape. Garnish the torte as desired – fruits make for a beautiful and extra-healthy finishing touch. Tip, for the garnishing, add a little bit of diluted nut butter, tahini or honey so the decor sticks onto the torte. Enjoy without the guilt! You can also make torte balls with this recipe, scoop the mixture from the food processor and roll it into golf size balls (add a little olive oil on your hands so that the mixture does not stick on your hands). Then roll the little boll in desiccated coconut, almond flour or sesame seeds. Recipe adapted from sproutpeople
Have your say……
I’d love to hear how your torte turned out, and what other ideas you came up with when trying out this scrumptious recipe.