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).
Celeste wrote on May 14, 2014
Is this able to be put in the freezer and keep? I have only a small family, and don’t want the leftovers to go to waste.
Susan wrote on May 17, 2014
Many of the desserts freeze well. I haven’t frozen that one. If you try, let us know how it turned out! Cheers!
Linda wrote on May 9, 2014
Is very yummy. I had no raspberries so substituted frozen blueberries. The family loved it.
Linda wrote on April 18, 2014
Made this for an Easter family lunch…substituted the raspberries for organic blueberries and increased the quantities a little so it would go further. Just so delicious. Will be making this again! Thanks so much for the recipe.
Solveig wrote on April 8, 2014
I used a 9 inch springform and it turned out to be too little of the crust and filling…probably use 3 cups of all nuts next time…but the chocolate topping filled all gaps and the taste is phenomenal.
Nikki wrote on April 1, 2014
I made this last night and I cannot keep my family out of it. This torte is AMAZING!!!
Michelle wrote on March 27, 2014
Thank you for sharing. May I know where can I get organic Cocoa butter? Did you mean coconut butter when you say melted one? May I know where can I get it too?
I will make this for my hubby’s birthday…. now he can enjoy a cake …. he hasn’t done so in 3 years…. THANK YOU!!
Laura wrote on March 23, 2014
Thank you so much for sharing this amazing recipe! I made it and used coconut nectar to sweeten it and I just used the whole vanilla bean – Best thing I have ever eaten 🙂
Jo wrote on March 21, 2014
I used NUTIVA organic virgin coconut oil . It helped bind the other ingredients without giving the torte a strong coconut flavor. That’s just my preference though.