Wednesday, November 9, 2011

raw vanilla chocolate torte

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The dessert from my raw dinner party. This torte had many sauces and many steps and by the end I couldn't be bothered! So I just whipped some coconut cream and left it at delicious that.

ingredients

yield 1 9 inch pie

the crust
1 1/2 cup pecans
3/4 cup raisins, roughly chopped
2 tbsp coconut oil/butter
1 tsp vanilla extract
1 tsp cinnamon
Pinch salt

chocolate filling
2 cups raw cashews
1 cup water
2 cup cacao powder (I used cocoa powder)
1 1/2 cup cacao butter, grated
2 tbsp vanilla extract
1/2 cup agave nectar (I used diluted maple syrup)
1⁄2 tbsp lemon juice

coconut cream
1 400gm can of coconut cream (no name brands tend to have the most "cream")
dash of vanilla

method
1. Refrigerate the can of coconut cream for as long as you can (at least a few hours). Open up and scrape the coconut fat from the lid and scoop as much fat from the top of the can as possible. Whip the fat and get it as smooth as possible, adding the vanilla and a couple of tablespoons of the coconut milky water to thin it out. Whip it for a few minutes until light and fluffy and chill while you are making the pie.

2. Make the crust by pulsing all the ingredients until it resembles a crumb. Press into the base of your pan.

3. Make the filling (I melted/softened the cocoa butter in the sun - you could soften over some warm water) by blending the cashews, water, vanilla, agave nectar and lemon juice until smooth.

4. Add the cacao butter and cacao powder and blend to combine.

5. Smooth the chocolate mixture into the pie base and refrigerate to set for at least 2 hours. Serve with a dollop of coconut cream.

4 comments:

  1. Yay for delicious raw desserts..

    I have to ask though - I've had *no* luck getting any fat out of coconut milk cans, and I end up having to just use the milk and add coconut oil. We buy the woolworths brand one (because it has the highest volume of actual coconut extract in it), and refrigerating does nothing.. Am I missing something here?! How do you do it?

    ReplyDelete
  2. Hi Matthew,

    You have to buy coconut cream for starters. Then when you pick up the can you shake it gently and you can feel that it's a bit 'top heavy' that means there is already fat sticking to the top of the lid. When you refrigerate it, in congeals the already super fatty cream. The safeway/no name brand I always find is the best for full fatty action. It's really rare I get a can with hardly any fat.. I just make yoghurt out of those.

    ReplyDelete
  3. This looks a.ma.zing! I've been trying to eat at least one vegan/raw meal a day and I might just have to add this to the rotation :)

    ReplyDelete
  4. Looks intriguing. I might have to try and recreate it.

    ReplyDelete

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