White Chocolate Dark Chocolate Raspberry Tort
That’s raw? You bet it is. In fact it is one of my all time favorite raw dessert recipes and today we are taking a trip down memory lane and revisiting it! It’s all because my book, Rawmazing: Over 130 Simple Raw Recipes for Radiant Health
The inspiration for this torte came from one of the old Pillsbury Pamphlet Cookbooks. Do you remember those? Are they still making them? The cookbooks were always by the register at the grocery store. Reasonably priced, full of yummy (but certainly not good for you) recipes, they were irresistible at checkout.
One of my favorite recipes from those books called for white chocolate, dark chocolate and raspberries. All combined in the same dessert. How can you possibly go wrong? I had to create a raw version. It proved to be easier than I thought. This is a show stopper for company, but easy enough to make for a weekend dessert for your family. Don’t settle for a plain chocolate cake. Take it to the next level!
Don’t forget, this is a dessert and I always want to remind you that even though it is raw, and has many more nutrients in it than the original, it still is calorie dense and should be treated as a special indulgence.
White Chocolate Dark Chocolate Raspberry Tort
Serves 8
Crust:
- 1 cup almonds
- 2 tablespoons coconut oil, melted
- 1/4 cup cacao powder
- Pulse almonds in food processor until finely chopped.
- Add melted coconut oil and cacao. Pulse until well blended.
- Pat into the bottom of an 8-inch tart pan (I used this one: 8-inch Tart Pan
)
Filling:
- 2 cups cashews, soaked overnight, drained and rinsed
- 1/3 cup raw agave or liquid sweetener of choice
- 1/2 cup melted raw cacao butter
- 1/3 cup coconut oil, melted
- 1 vanilla bean (scrape the insides)
- 2 cups raspberries
- Blend cashews, agave, cacao butter, coconut oil and vanilla in high-speed blender until smooth.
- Spread 1/2 the cacao mixture over the crust. Place a layer of raspberries and top with the remaining cacao mixture.
Ganache
- 1/2 cup raw cacao powder
- 1/2 cup agave or liquid sweetener of choice
- 1/4 cup coconut oil, melted
- Whisk all ingredients together and pour over white cacao layer.
- Chill until firm (at least 3 hours).
Jean wrote on December 6, 2017
We tried this today. Wow! My husband described it as a “merry-go-round of flavors.” It is very good.
Susan wrote on December 6, 2017
Thank you! So glad you liked it!
Juli wrote on August 24, 2017
Could you use coconut butter or coconut oil in place of the cacao butter?
Susan wrote on August 30, 2017
I wouldn’t suggest it. They are very different things. Cheers!
Kathy wrote on November 5, 2016
Can you make this ahead of time and freeze it?
Susan wrote on November 5, 2016
The tricky part would be the raspberries. I am afraid they would release a lot of liquid upon thawing and mess up the torte. If you wanted to serve it frozen that could work. Cheers!
Lina wrote on July 19, 2018
Hi <3 found this for a wedding cake and I'm going to skip the raspberrys inside so I wonder, if I freeze it, how long does it need to sit in the refrigerator to be soft and ready to serve? And is it good in the texture after freezing (without raspberrys). It's also going to be very hot outside, does it melt easy?
Thanks <3
Susan wrote on July 19, 2018
Hi, Lina, I have not frozen it so I can’t comment on that part. I will say this is not heat friendly. It relies on coconut butter for stabilization which is not good in the heat. Cheers!
LIna wrote on July 20, 2018
Thank you for such quick answer 🙂 yes I found a few other that can be frozen and will try that… But this I will try at home, looks delicious! Cheers!
LEONE Josiane wrote on September 21, 2016
Bonjour, pourrais je avoir cette recette en français . Merci.
Susan wrote on September 24, 2016
This recipe is actually in the cookbook, “Qui L’eut Cru? Desserts” available in France. Cheers!
Julia wrote on July 10, 2016
Hello , ladies ! Love your creations . Made lots of them already . Want to make this cake again , did anyone use stevia as sweetener ?There is one without aftertaste , but in powder.
I guess my question is – can stevia be used as a sweetener ? Thank u
Susan wrote on July 11, 2016
Hi, Julia, I haven’t tried it with stevia yet. But when you use a powder vs a liquid there will be other adjustments that will need to happen. Cheers!