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).
Reece wrote on March 14, 2016
Just made this, but with cacao nibs instead of raspberries. Interested to know if frozen berries would work, if anyone has tried that. Worked very well and everyone at a potluck loved it.
Nadine wrote on July 28, 2018
I tried it with frozen berries ONCE and I wouldn’t do it again. The berries released a lot of juice and the tart was no longer “pretty” to look at.
Stick with fresh.
Susan wrote on March 15, 2016
Hi, Reece, I would suggest staying with fresh berries on this one as frozen can be very wet. Cheers!
Reece wrote on March 18, 2016
I thought so, but figured I’d ask … you never know!
paula brown wrote on March 7, 2016
The tart looks delicious and would love a piece to see what it tastes like.
Susan wrote on March 14, 2016
Hi, Paula, You should make it! It is delicious. Cheers!
Olga wrote on March 5, 2016
What makes this a WHITE chocolate recipe?
Susan wrote on March 5, 2016
Hi, Olga, I used cacao butter in the recipe. That is the white chocolate part. Cheers!
Jo wrote on September 4, 2015
can we do this recipe in advance, freeze it and eat it a few weeks later?
Is it still great?
Can we use frozen raspberries ?
Thank you!
teresa granger wrote on February 27, 2015
I made these yummy do you think this would taste good with strawberries also ?