Vegan chocolate and orange torte! It’s raw dessert heaven!

LA based Aussie Tess Masters (aka The Blender Girl) is the culinary goddess behind plant-based food blog Healthy Blender Recipes. This delicious raw dessert recipe comes from her debut cookbook The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks—100 Gluten-Free, Vegan Recipes! (Ten Speed Press; $34.99).

Raw chocolate and orange torte

Makes 20 satisfying slivers or 10 to 12 addict-size slabs
Ingredients

Choc torte post

Crust

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160g raw whole almonds

80g firmly packed chopped pitted dates, plus more as needed

18g cacao powder or unsweetened cocoa powder

Filling

240ml coconut oil in liquid form

240ml freshly squeezed orange juice

180ml raw agave nectar or maple syrup

35g cacao powder or unsweetened cocoa powder

420g raw unsalted cashews, soaked

1/4 teaspoon orange extract

Pinch of natural salt

1 teaspoon finely grated orange zest

Shaved vegan chocolate, to garnish (optional – Sporteluxe likes Loving Earth)

Finely grated orange zest, to garnish (optional)

Method

  1. To make the crust, grease a 9- or 10-inch (23 or 25cm) springform pan with coconut oil.
  2. 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.
  3. Press the dough into the bottom of the prepared pan and set aside.
  4. 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.
  5. Pour the filling into the crust. Cover the pan with aluminum foil and freeze the torte for 8 hours.
  6. 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.

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

Want more foodie inspiration? Connect Tess on Instagram @theblendergirl