The Raw Cacao Torte of a Lifetime

I’m through with guilt. As a woman, my brain was trained to deliver remorseful-code after every box of Ferrero Rocher. I was a bit of a tart for them. But what if you could turn your chocolate cravings into a nutritional hit? Find something sinful, but utterly saintly?

I’ve nailed it. And my husband saw the break-dance to prove it. Now it’s all yours …

 

Base:

½ cup sticky dates, like Medjool
Up to 1 cup (roasted) hazelnuts
Pinch, good organic unrefined salt
2 tablespoons carob, raw cacao or cocoa powder

Filling:

¼ cup warm water
5 tablespoons raw cacao or cocoa powder
4-5 tablespoons local raw honey, maple or date syrup
1x 170g jar hazelnut butter
1-2 teaspoons tamari soya sauce
3 tablespoons melted cacao butter
1 teaspoon vanilla extract

 

 

Chop the dates into small pieces. Whizz in a high-speed blender with
the remaining base ingredients until thoroughly socialised. You will
need the teeniest splash of water to bring it together. Press the
mixture firmly into a small spring-based circular tin. These are the
funny sort of circular tins that detach from its sides. You could make
a number of individual tarts too, if you have a few cookie-cutter
rings. Aim for a thin base. Refrigerate. Any left over mixture? Freeze
for another torte-making day or add to your morning’s soya yoghurt with
blueberries and jazz.

To make the filling, give the water, cacao, sweetener, hazelnut butter
and tamari a good whizz in the blender. Slowly add the melted cacao
butter. You should have a dense, dark, glossy ganache by now. Taste,
and decide whether you’d like more sweetness from honey or salty kick
from tamari soya sauce.

Once happy, spread the filling over your base and decorate with a
mischievous smile. Store in the freezer, or your belly.

 

 

 

This article has 9 comments

  1. Mary-Pat

    For the first time in my life, I could be found sneaking into the kitchen at night with a teaspoon eating this cake! Along with the soldier bars, possibly the divinest thing I’ve eaten so far- I bow down to you Susan Jane White!!

  2. Edel

    Hi susan. Firstly your book is amazing ! Well done. I’m very excited about trying so many recipes. 
    Quick question is this tart the same as the pitch dark cacao torte on page 233 of your book. It looks identical apart from using hazelnuts and hazelnut butter in this recipe? And the omission of orange zest ? Are these different cakes or just slight variations of each other. I’m swaying towards the ferroro rocher one?
    Last question can I use 100% organic raw coconut oil that I have solidified in a jar for your recipes or shoulddoes extra virgin olive oil come in liquid form?

    1. Susan Jane

      Hi Edel. Delighra to hear! Yes, the tarts are interchangeable so go with what you fancy so long as the proportions stay the same. The Hazelnut one is pretty celestial. Regarding coconut oil – sounds like your is perfect! Wishing your pots and pans much merriment. SJ

    1. Susan Jane

      Hi Laurie. No replacement I’m afraid 🙁 That would be like making brownies without the chocolate. You could leave it out for a very different vibe and sticky, thick cake. But not a smooth torte. Still yummo. Hope this helps !

  3. Rosaleen

    Hi Susan 
    I’m looking for a recipe similar to this it was called chocolate,avocado hazelnut torte . I found it in the Irish independent a couple of years ago and have made it many times and get great praise about it,I bought your book but unfortunately the recipe wasn’t in it. I’ve lost my copy of the recipe and was wondering if you send me it ,I would be very grateful.
    Rosaleen ♥️

    1. Susan Jane

      Hi there! Thanks so much for making it all these years! I am so stoked to think that my recipes found your kitchen. Could this be it???

      Base:
      1 & ¼ cups combined almonds and hazelnuts
      2 tablespoons ground flaxseed
      ¼ cup raw cacao powder or good cocoa powder
      ¼ cup maple syrup
      6-8 Medjool dates, de-stoned

      Filling:
      2 Medjool dates, pre-soaked
      1 large avocado, stone and skin removed
      ½ cup raw cacao powder or good cocoa powder
      ¼ cup maple syrup
      1 teaspoon vanilla extract
      3 teaspoons tamari or soya sauce
      2 tablespoons hazelnut butter

      To make the base, add the listed ingredients to your electric blender and pulse lightly until it starts to clump together. Scrape onto a pre-lined tin, about half the size of a magazine page. Refrigerate straight away – I find the base easier to manipulate into place when it’s chilled.

      Now get going on your filling. Whizz the listed filling ingredients together with an electric blender or hand-held unit until seriously smooth. Taste to see if it reaches your serotonin and dimples. If not, adjust ingredients accordingly; use more maple syrup to sweeten, more tamari for depth, or more cacao for richness. Set aside.

      As soon as the base is cold, press firmly down with the back of a spoon or your fingertips. Fold the filling on top, and set for 4 hours in the fridge. Provided it remains in the fridge, it should last for up to 6 days (pending diligence and discipline of course). Serve with a good dollop of soya cream, endearingly referred to as “cholesterol-lowering plant sterols” in the medical world. But be sure to buy soya cream made from whole soya beans, and not from soya isolate. We don’t like them pesky food pirates, ya hear?!

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