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).
Maya wrote on March 14, 2014
This looks delectable. Is the 1/2 cup of cacao butter measured when melter or when still solid? So 1/2 cup of melted cacao butter, or 1/2 cup of solid cacao butter that will be later melted? I always get confused with these things in recipes 😛 thanks for helping!
Rebecca wrote on March 14, 2014
Can I use some other berry instead of raspberries?
Julia wrote on March 14, 2014
Getting right on it !!! Looks amazing
Cherie DiStefano wrote on March 14, 2014
This looks amazing!!! Will try to make soon.
Emma wrote on March 14, 2014
Oh wow does this look heavenly! Definitely a show-stopper for a special occasion too.
Maybe this should be my birthday cake in fact…?! Just a couple of weeks to go!
Chelsea wrote on March 14, 2014
This looks absolutely divine! You are a master raw dessert maker. Thank you for sharing!
Cindel wrote on March 14, 2014
Looks yumm! Would it be possible to use frozen raspberries?
Thanks!
Cindel
Eileen wrote on March 14, 2014
This tart is just so beautiful! Look at those amazing raspberries–NOM. And I love how easy it is too. Yay!