Raw chocolate desserts have a place at any dinner party with this rich cocoa powder–coconut oil–orange juice mixture!
Raw Chocolate–Orange Torte (makes 20 satisfying slivers, 10 to 12 addict-size slabs)
For the crust
1 cup raw whole almonds
1/2 cup firmly packed chopped pitted dates, plus more as needed
1/4 cup cacao powder or unsweetened cocoa powder
For the filling
1 cup melted coconut oil
1 cup freshly squeezed orange juice
3/4 cup raw agave nectar
1/2 cup cacao powder or unsweetened cocoa powder
3 cups raw unsalted cashews, soaked
1/4 teaspoon orange extract
Pinch of natural salt
1 teaspoon finely grated orange zest
Shaved vegan chocolate, to garnish (optional)
Finely grated orange zest, to garnish (optional)
1. To make the crust, grease a 9- or 10-inch springform pan with coconut oil. Put almonds, dates, and cacao powder into your food processor and process until well combined and the mixture forms a dough. Form the dough into a ball; if the dough doesn't hold together, you may need to add more dates and process again. Press dough into the bottom of the prepared pan and set aside.
2. To make the filling, put all of the ingredients into your blender in the order listed and blend 2 to 3 minutes, until rich and creamy. To achieve the smoothest filling, stop the machine periodically and scrape down the sides of the container. Pour filling into the crust. Cover with aluminum foil and freeze for 8 hours.
3. To serve, transfer pan from freezer to fridge at least 1 1/2 hours before serving. After torte defrosts in fridge for 30 minutes, slice with a very sharp knife. Keeping the slices together, return the torte to the fridge to defrost at least an hour before serving.