Chocolate Orange Torte

This Chocolate Orange Torte is one for the books people! When it comes to raw desserts, texture and density are the 2 things I aim to combat, first and foremost. And this Chocolate Orange torte ticks all the boxes. The texture is smooth and velvety. And you’re not hit with an overwhelming taste of nuts and oil like many raw vegan desserts. And the density is just right that it holds together perfectly without being too rich.

Ever since I started recipe development. I have been wanting to make a legitimate A grade, birthday cake for my group of dairy eating friends. One that people would be content on having as their assigned birthday cake and happily eat. Not even realising the difference, or quietly thinking to themselves yeah this “cake” tastes Vegan. The whole point of making these desserts for me is fooling the taste buds. And of course, incorporating as many nutrient and good ingredients as I can. I want people to be able to enjoy a raw vegan dessert as much as they would any other dessert…

Well my friends I think I’ve done just that!

I ad lib’d a bit on the traditional vegan cheesecake, I find the cashew center that most of them contain to be too dense for my liking. So, instead I used a blend of avocado and tofu. Which resulted in a velvety light and creamy texture with no signs of any taste from either ingredient.

The base is an almond meal, chocolate and date mix which adds a nice biscuity contrast to the filling. This cake is 100% vegan, raw, gluten free, paleo friendly, and free of all refined sugars. A winner with my non vegan friends and they seem to be pretty surprised when they were told what was actually in this torte.

Chocolate Orange Torte

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Recipe by www.peanut-head.comCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

30

minutes

Setting Time

2

hours

This Chocolate Orange Torte is one for the books. Perfectly velvety without being too dense and hints of orange in every bite.

Ingredients

• Base

• 1 1/2 cups almond meal

• 1/4 cup cacao

• 12 medjool dates, pits removed

• 2 tbsp coconut oil

• Filling

• 200g medium tofu

• 1/2 avocado

• 1 cup cacao powder

• 1/2 cup coconut oil, melted

• 1/4 cup brown rice syrup

• 9 medjool dates, pits removed

• 1 medium orange

Directions

• Base
• In a food processor blitz all your base ingredients until they are mixed well.
• Transfer to a 9″ spring form tart tin.
• Press the ingredients firmly over the base of the tin and up the sides ensuring the mixture is spread evenly and pop into the freezer to set.
• Filling
• In a food processor blend your tofu and avocado until smooth. Add in the dates and blend for another 30 seconds.
• Add the coconut oil, brown rice syrup, finely grated rind from the orange + the juice and blend for a further 30 seconds (you may need to scrape down the sides at this point to ensure all ingredients are being mixed well).
• Add the cacao and continue to blend until you’ve reached a smooth consistency.
• Remove your tart tin from the freezer and pour in the filling mixture.
• Smooth out the filling, ensuring its smooth and even. Place back into the freezer for 2 hours to set.
• Once the dessert is set carefully remove from the dish. A good way to do this is to run a knife around the edge of the pie dish to ensure the sides aren’t stuck then carefully lift up the base from the bottom.
• Slice into 10 pieces and serve with fresh orange pieces on top or a dollop of coconut yogurt

Notes

• Store any leftovers in an airtight container in the fridge