You all know that developing dessert recipes isn’t really my thing. But, I know that it is sometimes nice to have a delicious and healthy indulgence. I’ve invited my friend Lizzy from Primal Junction over to share her recipe for Paleo Raw Chocolate Torte. If you want to see what else Lizzy is up to connect with her on Instagram and Facebook. Her Instagram feed is so gorgeous and inspiring! You can also check out her new Paleo cookbook.
When transitioning to a cleaner, more primal approach to nutrition and lifestyle, desserts can be tricky. Often laden with sugar, gluten and refined oils, sweet treats are quickly moved to the no-go list. But for many of us, we look forward to an occasional treat, without all the nasties. I love to make this torte as the perfect “bring a plate” to a bbq or party, mostly so that I can enjoy a guilt-free dessert without an associated sugar crash.
With its creamy chocolate ganache and grain-free base, this raw torte will impress every time. The intense cacao flavours mean that you don’t need a huge slice, and it will keep well in the refrigerator or freezer. If you’d rather serve it in small cups or mini pie pans, just divide the crust mixture into smaller servings before filling with ganache.
Note: for best absorption of nutrients, we recommend soaking the raw nuts prior to eating them. Simply soak in filtered water overnight, then discard the soaking water and rinse nuts well before starting the steps below.
Raw Chocolate Torte
Ingredients for crust:
1 cup (130g) pecans
1 cup (165g) almonds
1 cup (280g) pitted Medjool dates
1 cup (80g) desiccated coconut (find organic shredded coconut here)
¼ cup (20g) cacao nibs (find organic cacao nibs here)
¼ cup (60ml) coconut oil, melted (find raw, organic coconut oil in bulk here)
¼ cup (25g) raw cacao powder (find it here)
½ tsp sea salt
Ingredients for filling:
1½ cups (250g) pre-soaked and rinsed cashews
½ cup (80g) pre-soaked and rinsed hazelnuts
1 cup (100g) raw cacao powder (find it here)
1 cup (250ml) filtered water
½ cup (105g) coconut oil (find raw, organic coconut oil in bulk here)
½ cup (125ml) maple syrup
1 tsp vanilla extract (find organic, gluten-free vanilla here)
¼ tsp sea salt
½ tsp cinnamon
Directions:
- Oil a pie or torte pan with melted coconut oil and set aside.
- In a large food processor, add all of the crust ingredients and pulse until it reaches a consistent texture and is well mixed. Using your fingers, press the mixture firmly into an even thickness in the bottom of the torte pan.
- Place all of the filling ingredients into a clean food processor bowl and blend/pulse until smooth and creamy in texture. Make sure that you process long enough so that the mixture resembles a smooth ganache.
- Pour the filling into the crust and bang on the kitchen bench to level the mixture. Dust with cinnamon and place in the fridge or freezer for 6–8 hours to set.
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Lizzy is a qualified exercise scientist and nutrition coach, speaker and published author. Through her business Primal Junction Lizzy uses a holistic approach with her clients for improved sleep, weight loss, performance gains, hormonal balance and decreased stress. This recipe is from her new paleo-friendly cookbook, The Real-Food Diet to Reset Your Life. You can follow Primal Junction on Instagram @primaljunction.
Images by by Rachel from Two Loves Studio
