Coffee & Walnut Raw Chocolate Torte


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We've taken our raw chocolate truffle recipe and turned it in to a super charged raw version of a classic coffee & walnut cake! You'll need a food processor and blender for this recipe.

Ingredients

coffee and walnut raw chocolate torteFor base

  • 125g raw brazil nuts
  • 125g raw walnuts
  • 1/8 teaspoon Himalayan rock salt (or sea salt)
  • 12 soft dates, pitted and chopped (deglet noir or medjool)

For filling

  • 115g raw cacao butter
  • 175g raw cashew nuts
  • 1/4 tsp cold milled vanilla powder
  • 80ml freshly brewed coffee (cooled)
  • 125g stoned & peeled avocado
  • 9 tbsp raw cacao powder, plus extra to sprinkle over
  • 1 1/2 tsp lucuma powder
  • 110g Sweet Freedom (or raw honey)
  • 1/8 teaspoon Himalayan rock salt (or sea salt)

For topping

  • 40g raw cacao powder
  • 50g raw cacao butter
  • 1-2 tbsp Sweet Freedom (or raw honey)
  • Raw cacao nibs & walnut pieces for sprinkling on top

Method

  1. If not non-stick, lightly coat a 6 or 8 inch spring form tin. To prepare the crust, process brazil nuts, walnuts and Himalayan salt in a food processor until the nuts are fine crumbs
  2. Add the dates and process until the mixture holds together when squeezed between your fingers (process a little longer and/or add a few more dates if not holding together)
  3. Firmly press crust into the bottom of the tin and set aside
  4. To make the filling, slowly melt the cacao butter over a ban marie
  5. Add the cashew nuts, coffee and vanilla powder to a food processor and process until the nuts are finely ground
  6. Add the avocado, and process until well mixed in to the cashews
  7. Add the cacao powder, lucuma powder, salt, Sweet Freedom and melted cacao butter. Process well until everything is thoroughly mixed and smooth
  8. Layer the filling over the nut base and flatten out
  9. To make the topping, melt the cacao butter over a ban marie
  10. Once its melted, add the cacao powder and stir in thoroughly
  11. Add the Sweet Freedom and mix in well
  12. Pour the chocolate evenly over the filling
  13. Arrange the walnut pieces on the top and sprinkle with raw cacao nibs
  14. Place in the fridge to set for several hours
This torte should keep for a couple of weeks in the fridge, or porton it up and freeze for longer storage.

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