Raw Chocolate Torte This perfectly rich, raw chocolate torte has a base of sweet caramel medjool dates, almonds, cocoa and cocoa butter, making it sugar/gluten/dairy free. When blitzed together in the food processor these magic ingredients turn in to decadently sweet-sticky mixture. Simply press in to a cake pan and chill in the fridge. It’s […]
Taste of Thursday with Petite Kitchen: Raw Chocolate Torte
Raw Chocolate Torte
This perfectly rich, raw chocolate torte has a base of sweet caramel medjool dates, almonds, cocoa and cocoa butter, making it sugar/gluten/dairy free. When blitzed together in the food processor these magic ingredients turn in to decadently sweet-sticky mixture. Simply press in to a cake pan and chill in the fridge. It’s really that easy!
14 medjool dates, pitted
1 cup ground almonds
6 tbsp cocoa, plus a little extra for dusting
5 tbsp melted cocoa butter (you can also use coconut oil or butter)
1 tsp pure vanilla extract
a pinch of sea salt
Line a small 7 inch cake tin with a circle of baking paper. You could also use a slice tin.
Place all of the ingredients in to a food processor. Blend for a minute or so until the mixture turns in to a crumb like mixture. Spoon in to the prepared cake tin then use your hands to press down evenly. Chill for at least 4 hours or overnight. Carefully remove from the tin, then dust with cocoa.
Makes around 8 slices. Stores in the fridge for 5-6 days.
The 7 inch cake tin I used is quite small, you can easily double the mixture to fit a regular cake pan if you prefer.
