Chocloate Orange Torte

Chocloate Orange Torte

The beautiful, timeless flavours of chocolate & orange make this torte (or vegan cheeze cake) such a winner.

This a raw food classic - Vegan, dairy & gluten free - that’s nuts!
(You’ll need a hi speed blender to get the mix really smooth)

Definitely worth the effort, this rich, decadent dessert will keep in the fridge for 7 days & a little goes a long way!

INGREDIENTS:
Base:
125g almonds or pecans
90g dates
Splash of water

Topping:
250g of cashews
1 orange (zest & juice)
100g Cacao butter
100g Cacao powder
275g of liquid sweetener (sweet freedom, maple syrup etc)
Optional - orange essential oil or flavouring.

METHOD:
Base:
Add 125g of nuts to a food processor, grind until a crumble is produced..
Add dates, 1 or 2 at a time to avoid overwhelming the food processor.
Add a small splash of water to help bind the ingredients together.

Either line a 9” round cake tin or use a 9” silicone cake mould.
Press the mixture into the tin / mould to form a base.
Chill in the refrigerator.

Topping:
Zest the orange & set aside.

Using the Bain Marie method
(bowl over a saucepan with a small amount of water in)
Melt the Cacao butter slowly.

Peel & chop the orange, put it in the hi speed blender.
Add the cashews & liquid sweetener & blend until smooth -
(You may have to add a splash of water to get a smooth consistency)

Add the melted Cacao butter & Cacao powder & blend throughly.
(Optional - add a few drops of orange essential oil)

Pour the mixture over the base
Sprinkle with orange zest & leave to set.

It may take up to 12 hours or overnight to fully set!

Remove from tin / mould.

Enjoy!