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.
Janet wrote on December 25, 2010
I made this to take to our family Christmas dinner (along with a few other foods for me to eat). Even the skeptics thought it was delicious. I didn’t have any pecans so I added walnuts. Yum! Will this freeze? I have some leftovers and don’t want to eat the rest right away.
Barbara wrote on December 17, 2010
WOW!!!! This was absolutely fantastic. I ate almost the entire torte all by myself. It was simple to make an oh so deliscious. You have quite a talent. Keep um coming!! This is my holiday “bring a dish”.
kim wrote on December 16, 2010
Is there a substitute I can use for the chocolate? I can’t have it but this recipe looks amazing and I would like to try it. Thanks!
Susan wrote on December 17, 2010
I suppose you could try carob powder. But I am not a fan of the taste.
kathleen wrote on December 16, 2010
This looks and sounds amazingly good. I think I will try it out over the holidays.
Marlene wrote on December 12, 2010
The cranberry pecan torte is delicious but the ingredients was enough for 2 10″ torte pans which I wish I knew ahead of time. I had to transfer everything to a pie plate and I still had too much. Next time I will use 2 pans
Susan wrote on December 12, 2010
I am not sure why this happened for you. I have made this three times…including in a class and didn’t have your issue.
Lois wrote on December 11, 2010
It looks delicious! Thank you for sharing your wonderful recipe.
For the coconut oil is it the straight coconut oil or is it coconut butter where the pulp is mixed into the oil?
Thank you.
Lois
Susan wrote on December 12, 2010
I used coconut oil. If I use coconut butter, I will state that in the ingredients. 🙂
Wind wrote on December 11, 2010
That photo is just insane! I can’t believe the effect it has on the brain just to view something that gorgeously delicious!
kate reuther wrote on December 10, 2010
yummy! I have been trying to get away from agave, do you think coconut sugar would work?
Susan wrote on December 11, 2010
Coconut Sugar has an entirely different consistency. You could try it. There is a lot of mis-information out there on agave. I actually love using it. I have a source (Xagave) for organic, raw agave. One of the best things about agave is that you don’t have to use very much to sweeten things. You might want to check out http://www.drweil.com/drw/u/QAA400722/Is-Agave-Syrup-Dangerous.html