Chocolate Ganache Torte
If you LOVE chocolate, this treat will be your new favorite dessert that can certainly satisfy your cravings!
This raw, vegan Chocolate Torte comes together in less than an hour with just a blender or food processor. An easy press-in pecan crust spiced with chipotle balances perfectly rich almond chocolate ganache for a deliciously flavorful and decadent dessert. Enjoy!
Ingredients
Crust:
•1 1/2 cups raw pecans
•3 tbsp maple sugar
•1/2 tsp sea salt
•1/2 tbsp cinnamon
•1/4 tsp chipotle powder
•1 tbsp coconut butter (optional)*
Filling:
• 1/2 cup raw almond butter
• 1/2 cup Date Paste
• 1/4 cup agave nectar (or substitute maple syrup)
• 4 tbsp coconut butter*
• 1 1/2 tbsp tamari ( or coconut amino acids)
• 1 vanilla bean, scraped
• 1 cup raw cacao powder
• 1/2 to 1 cup filtered water
Description
How to make the crust:
Combine the pecans, maple sugar, salt, cinnamon, and chipotle powder in a food processor fitted with a metal blade. Process to just blend. Add the coconut butter, if using, and process until the mixture is finely minced, but not a paste. The consistency should resemble a graham cracker crust.
Scrape the mixture into a 9-inch fluted tart pan. Using your hands, press the crust into the pan, taking care that the crust is in an even, firm layer over the bottom and up the sides of the pan. Set aside.
*Note: The coconut butter and/or coconut oil can be used to help bind the crust a bit.
How to make a filling:
Place the almond butter, date paste, agave, coconut butter, tamari, and vanilla bean in a high–speed blender or food processor fitted with a metal blade. Process to just blend. Add the cacao powder and about half of the water and process until smooth, adding water as needed. The final mixture should still be quite thick, so do not add too much water — less is more. This will ensure the torte sets nicely. The amount of water you will need will depend on how thick your date paste is and the type of blender or machine you use.
If using a high-speed blender, fold the mixture occasionally with a rubber spatula to avoid overheating and for optimum smoothness. This will ensure that you do not wear out the blender engine. If it’s very difficult to blend, add a touch more liquid.
Pour the chocolate filling into the tart crust. Transfer to the freezer and chill for about about 20 minutes to firm up or, refrigerate for about 1 hour or until fully set.
*Note: The coconut butter (or oil) hardens at cooler temperatures, so it helps the torte set up.
To make this filling into a pudding rather than a torte, use only 2-3 tbsp of coconut butter and add a bit more water. Serve in small bowls, chill, and then garnish with your favorite topping.
To serve the torte, dust a plate with cocoa powder, if desired, and place a slice of the torte in the center of the plate.
To serve:
Note: The best way to slice the torte is to fill up a tall jug with really hot water. Place your slicing knife into the hot water for a few seconds and then remove the knife, wipe away the water, and then make a cut into the torte with the hot knife. Repeat this step for every cut you make — this will ensure a much cleaner cut.
If desired, serve with a Berry Compote, or drizzle with some Vanilla Cashew Cream and top with shaved chocolate.