Raw Dessert Recipe: Cranberry Pecan Torte
I love teaching. It gives me a chance to see and interact with people as they are experiencing raw food recipes. I love the energy and the exchange of ideas.
Last night I taught a class at Lakewinds Natural Foods on Desserts. I wanted to create a class that would teach people the basics so they could branch off and use what they learned to make their own recipes! We started with a cashew cream. I showed them how to turn that into a chia seed pudding, and then cashew whipping cream. From there, we made a basic nut crust that when combined with the cashew whipped cream and filling ingredients, became a Cranberry Pecan Tart! Topped off with a great chocolate ganache, the class was thrilled to learn these basics that they can use in their raw food kitchens.
Wanting a fun and festive recipe, I came up with the idea for the tart while planning the class. What could be more festive than cranberries during the holidays? Tarts are simple and beautiful. You will be amazed at how easy this is to throw together, and how much your family and friends will love it!
Cranberry Pecan Torte
MAKES ONE 10 INCH TORTE
Chocolate Crust
- 2 cups almonds* finely ground
- 1/4 cup cacao powder
- 1/4 cup coconut oil, melted
- Mix together almonds, cacao and coconut oil. Pat in tart shell.
*I used almonds that had been presoaked and dried in the dehydrator.
Filling
- 2 cups cashews, soaked
- 1 1/2 cup filtered water
- 1 1/2 cup coconut oil, melted
- 1/2 cup agave nectar
- 1 cup fresh cranberries, chopped
- 3/4 cup pecans, chopped
- In high speed blender, combine cashews and water. Blend until smooth.
- Blend in coconut oil and agave nectar.
- Remove to bowl and stir in cranberries and pecans.
- Pour into crust. Refrigerate until set. This will take several hours, you may want to make this the night before.
- Top with ganache.
Ganache
- 1/2 cup cacao powder
- 1/2 cup agave
- 1/4 cup coconut oil, melted
- Whisk all ingredients together.
Marilyn wrote on December 9, 2010
Thanks for another great recipe. I wished we lived closer, I would have taken advantage of your dessert class. I’ve been to Lakewinds (we have friends that live in Minnetonka), but it is a 350 mile trip for us… I’ll enjoy making this one!
Angie wrote on December 9, 2010
THIS LOOKS SOOOOOOOOOOO *YUMMO*. You really make me hungry Susan, each and every time !! It looks quite simple to make too, could give this a try… As I do not have cranberries at hand, I could substitute them for something else… nom !
Candy wrote on December 9, 2010
What would you estimate the cost of creating this dessert to be?
Susan wrote on December 9, 2010
It would completely depend on how much you are spending for your ingredients. I have seen cashews anywhere from 5.00 a pound to 9.00 a pound. Everything is listed, including amounts.
Marty wrote on December 9, 2010
Is there any substitute for coconut oil? My husband is allergic to coconut, we just found out! It’s been challenging with my raw dessert making!
Susan wrote on December 9, 2010
This recipe is dependent on the coconut oil for it’s texture and to set up. There are recipes out there that use Irish Moss. But I would not be able to tell you how to substitute it in this one.
Jackie wrote on December 9, 2010
Thank you…I look forward to making this!
Susan wrote on December 9, 2010
No secrets, easy peasy!
ramona wrote on December 9, 2010
yum! I could eat that right now.
Mary Ann wrote on December 8, 2010
Thanks for the awesome class Susan – I loved it – and the tart was DELICIOUS 🙂
Jaclyn wrote on December 8, 2010
omg! everything you make always looks so good! what are your secrets!? lol