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).
Amanda H wrote on March 20, 2014
I always find recipes that are raw and tasty looking I want to try but I don’t know were to get all these “fancy” ingredients like cacao powder or vanilla bean … any help on were to find these ? I don’t have a whole foods store but I do have sprouts that is like a hybrid grocery store /whole foods that emphasizes fruits and veggies . I don’t want to have to special order ingredients to make foods
Susan wrote on March 22, 2014
You can find cacao powder at sprouts. Vanilla Beans are in the spice section of any major grocery store. Cheers.
Brittany wrote on March 20, 2014
Just made and devoured this! It is awesome. I have never used cacao butter before but it made all the difference 🙂 thankyou for the recipe!
Hannah Bows wrote on March 20, 2014
Hi
I have an allergy to nuts – could the almonds and cashews be substituted with anything? Thanks 🙂
Susan wrote on March 22, 2014
You could try pine nuts. Cheers!
Jo wrote on March 19, 2014
The flavors in this recipe go so well together I did not want to make substitutions. But I can’t eat almonds anymore.
So I made it with the almond crust for everyone else and a pecan/hemp crust for me.
I don’t think they make the Pillsbury pamphlet cookbooks anymore. But they are for sale on Ebay.
Sunfood has the whitest raw cashews I’ve come across so far.
Cailee wrote on March 19, 2014
Wow!! this look so beautiful! And what great ingredients you used!! YUM! and healthy! Love it!
Diana wrote on March 19, 2014
Thank you – yes I did soak the cashews overnight, what I did was add a little extra water and then patted it down to make sure it had gone between the raspberries. When it was set and cut it looked just a white as yours. I cut it into 12 pieces – it is VERY rich and we found that was quite large enough as a dessert. It has quite a strong coconut flavour. I loved it, my friend found the coconut flavour too strong. Will definately make again.
julia wrote on March 18, 2014
thank you. just finished!!!
the filling doesnt look as white as yours though, i will report back after it is done chilling . i licked off all my untesils , no need to wash – that’s how declicious it is. :)))
Susan wrote on March 18, 2014
Hi, Julia,
I cut it into small pieces and put it in a glass bowl in the dehydrator. If you don’t have a dehydrator, you can very carefully warm it over hot water. Cheers!
julia wrote on March 18, 2014
how do you melt raw cocoa butter ?