Raw Chocolate Orange Torte

Some desserts are especially enjoyable to make and devour during the summer when baking doesn’t feel like an option. Tess Masters’ raw chocolate orange torte does exactly that! This recipe is decadent and full of flavor, as well as gluten-free and raw vegan.

Print

clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Raw Chocolate Orange Torte

Raw Chocolate Orange Torte


Ingredients

Scale

Crust:

  • 1 cup (160g) raw whole almonds
  • ½ cup (80g) firmly packed chopped pitted dates, plus more as needed
  • ¼ cup (18g) cacao powder or unsweetened cocoa powder

Filling:

  • 1 cup (240ml) coconut oil in liquid form
  • 1 cup (240ml) freshly squeezed orange juice
  • ¾ cup (180ml) raw agave nectar
  • ½ cup (35g) cacao powder or unsweetened cocoa powder
  • 3 cups (420g) raw unsalted cashews, soaked
  • ¼ 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)

Instructions

  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.
  2. To make the filling, put all of the ingredients into your blender in the order listed and blend for 2 to 3 minutes, until rich and creamy. To achieve the smoothest filling, stop the machine periodically and scrape down the sides of the container. Pour the filling into the crust. Cover the pan with aluminum foil and freeze the torte for 8 hours.
  3. To serve, transfer the pan from the freezer to the fridge at least 1 ½ 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.

Notes

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

Find more of Tess’s recipes on her website, The Blender Girl.

For more no-bake dessert inspiration, click here.

Comments

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

10 Vegan Ghanaian Recipes You Need to Try

Culture Tuesday is a weekly column in which Best of...

Earth Day Challenge: 7 Days of No Food Waste

Max La Manna is a low-waste chef, award-winning author...

Click here to view all of our latest recipes and articles.