Contributing Monkie GreenChef Staff Monkies
Published on February 1, 2010
Chocolate Torte by Russell James (raw)
Makes about 4 servings
For the Crust:
3 cups pecans
1 cup raisins, roughly chopped
1/2 cup rapadura (optional)
4 tablespoons (60ml) coconut butter, liquidised
2 teaspoons (10ml) vanilla extract or 1/2 a vanilla pod
2 teaspoons cinnamon
1/8 teaspoon Himalayan salt
Crust: Process all the dry ingredients in a processor (funnily enough!), then add coco butter and vanilla extract. Be sure not to over-process nuts as they will release their oil and become ‘sludge’!
Press all the ingredients into a 9″ springform pan. If you have a different size springform, don’t worry, just use what you have and see how thick the base becomes. For example an 8″ will produce a thicker base, it’s really no problem!
For the Filling:
2 cups (1 16oz jar) cashew butter
2 cups water
2 cups cacao powder or 1 1/2c milled cacao nibs + 1/2c carob powder
1 1/2 cups grated cacao butter
2 TB vanilla extract or 2 vanilla pods
1 cup agave nectar
Instructions The first thing we need to do is liquidise the cacao butter and coco butter so put them in separate containers and place in a warm dehydrator. If you don’t have a dehydrator then you can do this on a stove (if you haven’t sold it yet!) but you have to be really careful not to let it get too warm. You can also do it in a glass bowl over another bowl of hot water, you know, like your Mum used to do when she made a cake with chocolate!
Next make sure your cashew butter is out of the fridge as it will be easier to work with at room temp.
Place torte in the fridge over night to set. It tends to get better every night it’s in the fridge, if it lasts that long without you eating it all! Seriously though, this will make a very big torte so there’ll be plenty to go round :-) You can put it in the freezer for a couple of hours to set if you’re short of time as well.
Before removing the springform, run a knife around the edge of the torte to separate it from the pan.
Serve, eat, love.
Mix the water, cacao powder and avocados in a blender. In a large bowl add this mixture to the cashew butter and stir well by hand.
If you have a Vita Mix you don’t need to mix by hand, you can do this first step and the next step in the VM but do remember to add the cacao butter last, after everything has been blended.
Add remaining ingredients – melted cacao butter, vanilla extract and agave to the bowl and mix again.
When thoroughly mixed, pour the heavenly chocolate mixture on to the base in the springform and then use a spatula to even out the top.
Lick the bowl.