Raw Chocolate Coconut Cream Torte

It looks complicated, it isn’t. This vegan recipe transforms fresh, healthy berries and nuts into a decadent frozen dessert in a few simple steps.

This vegan recipe transforms fresh, healthy berries and nuts into a decadent Raw Chocolate Coconut Cream Torte in a few simple steps. Photo © Eric Rivkin 'Viva La Vegan'.

Bottom Layer Crust

1 cup raw almonds or pecans, soaked 2 hours, rinsed
1 cup fresh or dried finely shredded unsweetened coconut
½ cup pitted dates
½ cup raw cacao powder
¼ tsp cinnamon
Dash of cayenne

In a food processor with the S blade, mix until a crumb texture is reached. Set aside.

Coconut Cream Filling

2 cups fresh firm young coconut pulp
5 bananas
¼ cup coconut oil
4-5 pitted medjool dates
½ tsp vanilla extract or caviar scraped from 1 bean

Blend ingredients until creamy. Set aside and refrigerate.

Set aside 6-8 large firm strawberries for assembly stage.

Top Chocolate Layer

1 cup young coconut pulp
3 Tbsp coconut oil
½ cup raw cacao powder
3 pitted medjool dates
3 black mission figs
½ tsp vanilla extract or caviar scraped from 1 bean
¼ tsp cinnamon
Dash of cayenne

Blend ingredients until thick and smooth, adding just enough coconut water to turn over in blender. Set aside.

Garnish

1 cup assorted berries – raspberry, blueberry, sliced strawberries
1 tsp Agave syrup
Mint leaves

Blend the Agave syrup with about a few of the berries to make a glaze. Toss gently with the berries and mint and refrigerate until ready to serve.

Assembly

Press crust recipe evenly into a 22 cm spring-form torte pan with a removable side greased with a little coconut oil.

De-stem, then slice the strawberries the long way and press the large pieces against the inside of the torte pan. Use the smaller heels in the garnish.

Pour in and spread the Coconut Cream Filling.

Freeze for 2 hours to firm up.

Pour on and spread the top chocolate layer mix. Refrigerate or freeze again until firm.

Arrange extra berries and mint to garnish the top.

Invite only your best friends for tea, because who knew heavenly decadence could be so healthy, and you might find it difficult to share!

 

Thank you to Eric Rivkin ‘Viva La Raw’.
Please check with the author regarding © terms.

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