Your whole food, plant-based life.

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 is going into it’s third printing and my editor wanted a different shot of this dessert. Since I had to make it again, I changed things up a bit and I am reintroducing it to you.

Raw Torte at

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.

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  1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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!


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