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Chocolate Orange Torte

A naturally sweet almond crust with silky, chocolate-orange filling featuring coconut oil and cashews

Raw Chocolate-Orange Torte

Nut Cake Crust

Ingredients

  • 45 g (1 cup) almonds
  • 80 g (½ cup) dates
  • 20 gal (¼ cup) cocoa powder

Directions

  1. For the Crust, grease a 9- or 10-inch (23 or 25 cm) spring form pan with coconut oil.
  2. Place all ingredients into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Start the machine, and slowly increase to its highest speed
  5. Blend for 30 seconds, using the tamper to press the ingredients into the blades.
  6. Dough should be soft and able to form a ball. Press dough into the bottom of a spring form pan and set aside.

Orange Chocolate Cake Filling

Ingredients

  • 240 ml (1 cup) coconut oil
  • 240 ml (1 cup) orange juice
  • 180 ml (¾ cup) agave nectar
  • 420 g (3 cups) cashews, soaked for 8 hours
  • ½ teaspoon orange extract
  • 1 pinch salt, optional

Directions

  1. For the Filling, place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Start the machine, and slowly increase to its highest speed.
  4. Blend for 1 minute, using the tamper to press the ingredients into the blades.
  5. Pour filling into the spring form pan and cover with plastic wrap. Place in freezer and allow to freeze for at least 8 hours.
  6. To serve, allow torte to thaw for 15 to 20 minutes and slice.

Chef's Notes

Garnish with shaved vegan chocolate and orange zest. No longer have rights to this Credit information: Reprinted with permission from The Blender Girl by Tess Masters, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photography (c) 2014 by Anson Smart

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