If you know me well, you know I’m not a big fan of desserts. I’m more of a salty and savory kinda girl. Today’s recipe is based off a recipe I had to prepare during my Plant Based Cooking Class at Rouxbe. I’ve tweaked it a bit, as I tweak all recipes. It’s not a quick, easy recipe, but it is super yummy and a healthy, decadent treat. If you like to cook at all and don’t mind being in the kitchen, you really need to try this recipe because it’s a total show stopper. I don’t usually post difficult recipes, but because I’m out in Arizona with my friend Sandra, cooking for Cervelo and Team Garmin, I didn’t prepare any recipes ahead of time to post. Sandra is a master at vegan desserts and has been making the desserts all week. She’s going to be preparing this as a finale for today, so I thought I’d share the recipe. The recipe is completely vegan and organic. I’ve added comments where you can substitute if you’d like. When I’ve made it at home, people can’t believe it’s vegan, soy free and gluten free. It really is decadent. I hope you enjoy it.
- 1 1/2 cups raw pecans
- 3 tbsp maple sugar (you can use date sugar if you can’t find maple sugar)
- 1/2 tsp sea salt (I use Himalayan pink sea salt. You can use regular salt if you want.)
- 1/2 tbsp cinnamon
- 1/4 tsp sweet mesquite powder
- 1 tbsp coconut butter (Nature’s Balance sells this at a reasonable price. You can also go to your local organic market)
- 1/2 cup dried dates
- 1 cup water
- 1/2 cup raw almond butter
- 1/2 cup Date Paste
- 1/4 cup agave nectar
- 4 tbsp coconut butter
- 1 cup raw cocoa powder (If you only have Hershey’s baking cocoa in the house, then use it)
- 1 vanilla bean, scraped (You can use 1 tsp. of pure vanilla extract in place or even in addition if you’d like)
- 1/2 to 1 cup water (Mix a little at a time until you get a creamy, thick pudding like consistency)
Making The Date Paste
Place the dates in a bowl, cover with water and let them sit in the refrigerator for a couple of hours, or until they are soft. Once they are soft, drain the water out, place them in a food processor and add a tiny bit of water at a time until they blend up to a thick paste consistency, kind of like a peanut butter consistency.
Making The Crust
Place all crust ingredients in a food processor and mix until they are a crumbly consistency, like you would for a graham cracker crust. It’s best to pulse them instead of just chopping them. That way, you won’t over chop them and make them into a paste.
Press the crust into a 8 inch, spring form pan using your palms. Make sure it is firm along all the edges and the bottom. Set aside while you prepare the filling.
Making The Filling
Combine all of the filling ingredients in a food processor and blend until smooth.
You want the consistency to be thick, so do not add too much water. Only add a little at a time because less is best and if you put too much, you’ve ruined the torte. The amount of water you need depends on how thick your date paste was.
Pour the chocolate filling into the tart crust. Place in the freezer for about 20 minutes to firm up, or in the refrigerator for about an hour to fully set.
Serving The Torte
Take the torte out of the freezer or refrigerator and place on the counter for about 5 minutes. Take a knife and run it around the outside of the torte to loosen from the pan. Release the spring form pan, cut into slices and serve.
If you want to be fancy, you can dust some cacao powder on top, add fresh berries or even sorbet.
Enjoy! And please feel free to comment below and share with your friends. Sharing is caring. xoxo