We tried a new torte recipe on our neighbors this weekend from Tree Hugger. It is actually healthy! No added sugar, no wheat, no diary or eggs. It is a raw vegan delight. You don’t even have to cook it. Just make it in a food processor and freeze it. I hope you enjoy this as much as we all did. The link at the bottom of this BLOG will take you to this recipe on Tree Hugger’s site. We enjoyed this with fresh raspberries.

Chocolate Vegan Torte

Chocolate torte with pecan crust [Vegan, Raw] : TreeHugger

Thick, smooth, and with a bit of crunch from the nutty crust, this double chocolate torte is something to swoon over. The raw, vegan dessert is filled with the most decadent, rich chocolate flavor — it features an avocado-chocolate mousse, and a pecan-chocolate crust. As if the amazing flavor and texture weren’t enough, you can make it in just a few minutes! There is no hint of “vegan alternative” in this — it tastes exactly like something you would select from the counter at a gourmet bakery. So even if you aren’t a vegan, this much healthier version of a chocolate torte is a must-try.

Prep time: 
Cook time: 
Yield:Serving size: 10
Calories per serving: 277

Ingredients:
CHOCOLATE CRUST

2 cups raw, unsalted pecans
1/4 cup cocoa powder
2 tablespoons vegetable oil or coconut oil
1/4 cup agave nectar, maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon salt

CHOCOLATE AVOCADO MOUSSE
2 cups ripe avocados 2-3 small avacados
1/3 cup almond milk
2/3 cup agave nectar or maple syrup
1 tablespoon smooth peanut butter or other nut butter
1 tablespoon arrowroot powder
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/4 cup cocoa powder
1 cup mini semisweet chocolate chips melted

Directions:

DIRECTIONS

1. To make the crust, line a 7-inch springform pan with a circle of parchment paper. In a food processor, pulse the pecans until just chopped up but still chunky. Add the rest of the crust ingredients to the food processor and pulse until combined. Pour mixture into the springform pan and spread it evenly. Press down with your fingers or a spatula to create a firm, solid crust. Place in freezer.

2. In a food processor, combine all the mousse ingredients except the chocolate chips. Pulse until completely smooth. In a small sauce pan on very low heat, warm the chocolate chips, stirring constantly until melted. Add the chocolate to the food processor and pulse until thoroughly combined.

3. Pull the crust from the freezer. Top the crust with the mousse and smooth it with a spatula. Place the torte in the freezer for at least two hours, or until firm.

4. When ready to serve, pull the torte from the freezer and let it sit for a couple minutes, until you can slice it with a knife. Serve chilled, as it softens at room temperature. Leftovers can be stored in the freezer.

Suggested variations:

After making this, all kinds of ideas started popping into my head about how to serve this or what to try next time. Here are a few ideas.

1) Serve with sliced berries like strawberries, raspberries or cherries — the fresh, light sweetness of the berries will be a perfect counter to the chocolate richness. A few mint leaves would be a great addition with the berries.

2) Try using different nuts for the crust, like almonds, walnuts or pistachios.

3) Make mini versions in pop-out tart tins for individual servings

4) Add a layer of vegan ice cream in between the crust and the mousse, so it becomes an ice cream torte

5) Add a layer of candied lemon or orange rinds in between the crust and mousse, so you have a hint of citrus flavor to balance out the chocolate.

6) Add a layer of brandied cherries or similar liqueured treat between the crust and mousse

If you try your own variations, let us know what they are in the comments!

Source: treehugger.com

Recipe formatted with the Cook’n Recipe Software from DVO Enterprises.

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