RAW BERRY & CHOCOLATE TORTE

{ IF YOU WANT TO MAKE FRIENDS, THIS TANTALISING TORTE IS A SURE-FIRE WAY TO DO IT. WHO COULD RESIST A RICH, CHOCOLATEY DESSERT THAT IS COMPLETELY GUILT-FREE? YOU AND YOUR NEW BEST FRIENDS WILL BE BURSTING WITH BLISS AFTER JUST ONE BITE. }

{ INGREDIENTS }

BASE 

175g (6 oz/1½ cups) raw walnuts

zest of 1 lemon

½ cup dried berries

60ml (2 fl oz/¼ cup) melted extra virgin coconut oil

1 teaspoon stevia powder

 

FILLING

155g (5 ½ oz/1 cup) raw, unsalted cashews

40g (1 ½ oz/1/3 cup) raw cacao powder

115g (4 oz) cacao butter, grated and melted

2 tbsp rice malt syrup, or 1 tsp stevia powder

2 tbsp additive-free coconut milk

juice of 1 lemon

2 cups mixed berries, plus extra, for decorating (optional)

 

{ METHOD }

Place the cashews in a bowl, cover with filtered water and soak for 2 hours. Drain.

To make the base, place the walnuts in a food processor and blend until they are finely chopped. Transfer to a bowl and add the lemon zest.

Place the coconut oil and dried berries in the food processor and blend. Add to the walnut mixture and stevia and combine well.

Press the mixture into a 20cm (8 inch) springform cake tin and chill in the freezer for 30 minutes.

To make the filling, place all the ingredients in the food processor and blend until smooth.

Remove the base from the freezer and spoon the filling over the top.

Chill for 2 hours in the fridge, or 1 hour in the freezer, until set. Scatter over the extra berries before serving.

This will keep in an airtight container for up to 1 week in the fridge, or 2 weeks in the freezer.

Prep time: 30 MINUTES
Cook time: 2 HOURS
Total time: 2 HOURS AND 30 MINUTES
+ 1 CAKE +

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Categories: SWEETS: BAKING.