Yesterday someone posted on facebook that a shop that’s a little too far away for me to get to were selling off their raw chocolate torte like yummies at half price… then I started thinking about the amazing chocolate tortes that I used to buy from Waitrose in my pre-diabetic and dairy eating days… I think I must be having a bit of a dairy craving “clear out” or something cos my smoothie I made earlier in the week definitely reminded me of melted ice-cream…
Anyway, I was out and about all day yesterday so couldn’t do anything about said desire for the half price yummies; so today I decided to try and make my first ever raw / vegan cheescake / torte thingy.
I did a few searches online and saw some incredible sounding recipes, but most of them either used a lot of dates, or agave, or things like orange juice to sweeten and add texture. I try not to eat agave (I will write a post on sweeteners soon, promise!) and the other two are still a bit high in sugar for me to use the quantities they suggested; however I then got into my mind that I *really* wanted to make a chocolate orange torte – so basically made up the following recipe by taking ideas from a few other recipes and coming up with something in-between.
Considering it was my first ever attempt at doing something like this, I have to say it’s pretty bloomin’ divine! The “top” is *exactly* like those little GU puds you can buy; you know the ones, they come in packs of three and you tell yourself you’ll only eat the one, but then they’re so little that you think “surely they can’t be too bad” and end up eating all three in one sitting? Yep, those ones.
The “base” I would tweak a little; cos I didn’t use anywhere near the same number of dates that all the recipes I found suggested, so it was a little bit on the dry side… so maybe I’d put more coconut oil in next time? Or possibly do away with it all-together as the torte-y bit was a super delicious treat in itself.
And boy, am I in trouble now… ;)
The recipe is:
- 1/2 cup of almonds;
- 4 tablespoons of carob powder;
- 2 tablespoons of coconut oil;
- 1 teaspoon of vanilla powder;
- 4 deglet noor dates (I use these, not medjool as the medjool ones are much higher in sugar / carbs; but if those aren’t an issue for you then I imagine the medjool dates might give a nicer texture).
Whiz all the ingredients bar the coconut oil and dates in a food processor till you have a crumbly texture, then add the oil and dates and whizz again. Push down into a pan/tray/bowl and put in the fridge. I lined a bowl with cling film and then put this in; which meant it was easy to remove it all once set.
- 1 cup of cashew nuts;
- 1/2 cup of almond milk;
- 1 & 1/2 discs of Wilies 100% cacao* – pictured right, though I used the “Venezuelan Black” in this one;
- 1 tablespoon of coconut sugar – I use the Tiana raw one as it’s much lower sugar/GI than all the others;
- 1 tablespoon of yacon syrup;
- 2 teaspoons of vanilla powder;
- 1/4 teaspoon of orange oil.
Melt the Willies cacao discs in a bowl over a pan of hot water (or melt the cacao butter if thats what you’re using), then put everything else in a high speed blender and blend until smooth. Then add the melted cacao and blend again. Spoon onto the base and leave to set for about an hour…
Makes 8 slices… not sure how long it will last in the fridge, but also not sure that’ll be an issue ;)
*nb; Willies cacao isn’t raw (but I didn’t have cacao butter in the house so that’s why I used this!), so if you wanted to make it 100% raw then I would recommend trying 1/2 a cup of raw cacao powder and a quarter cup of cacao butter. If you wanted to make it without chocolate then try replacing the cacao powder with carob powder and cacao butter with coconut oil / butter.
Do let me know if you try it or a different method and how you get on… ! xo