and was found printed in the Living Earth Beauty newsletter.
I highly recommend both Russell's recipes and books,
as well as Living Earth Beauty's fine products.
Enjoy!
RECIPE: Chocolate Love Torte
Creamy Chocolate Ecstasy
Ingredients (all Organic and Raw)
CRUST
3 cups pecans
1 cup raisins, roughly chopped
4 tablespoons (60ml) coconut oil (warm at a very low temperature to melt)
2 teaspoons (10ml) vanilla extract or 1/2 a vanilla pod
2 teaspoons cinnamon
1/8 teaspoon Himalayan salt
FILLING
2 cups (1 16oz jar) cashew butter (You can make your own by running cashews through your Green Star Juicer or by adding a tiny amount of water and blending them in your Vita Mix)
2 cups water
2 cups cacao powder or 1 1/2c milled cacao nibs + 1/2c carob powder if no cacao powder available
1 1/2 cups grated cacao butter
2 avocados
2 tablespoons vanilla extract or 2 vanilla pods
If using a Vita Mix you can use the whole pod. If using a different blender use only the soft insides of the pod, removed with a spoon.
1 cup sweetener of choice, Honey or Agave provide the best texture. I prefer Honey because it is an all-natural sweetener.
Instructions
- First liquefy the cacao butter and coconut oil. Put them in separate containers and place in a warm dehydrator. If you don't have a dehydrator then you can do this on a stove, but you have to be really careful not to let it get too warm. You can also do it in a glass bowl over another bowl of hot water - I like this method the best.
- Next make sure your cashew butter is out of the fridge as it will be easier to work with at room temp.
CRUST
- Process all the dry ingredients in a food processor, then add the coconut oil and vanilla. Be sure not to over-process nuts as they will release their oil and become 'sludge'!
- Press all the ingredients into a 9" springform pan. If you have a different size springform, don't worry, just use what you have and see how thick the base becomes. For example an 8" will produce a thicker base.
FILLING
- Mix the water, cacao powder and avocados in a blender. In a large bowl add this mixture to the cashew butter and stir well by hand.
If you have a Vita Mix you don't need to mix by hand, you can do this first step and the next step in the Vita Mix, but do remember to add the cacao butter last, after everything has been blended.
- Add remaining ingredients - melted cacao butter, vanilla, and sweetener to the bowl and mix again.
-When thoroughly mixed, pour the heavenly chocolate mixture on to the base in the springform and then use a spatula to even out the top.
-Lick the bowl.
- Place torte in the fridge overnight to set. It tends to get better every night it's in the fridge, if it lasts that long without you eating it all! This will make a very big torte so there'll be plenty to share! You can put it in the freezer for a couple of hours to set if you're short of time as well.
- Before removing the springform, run a knife around the edge of the torte to separate it from the pan.
- Serve, eat, love.
BONUS! Sauces to adorn the beloved. Two options
Ginger Cream
Ingredients
1 cup cashews
4 tablespoons cashew butter
1/4 cup coco butter
1/2 cup honey or agave
1 tablespoon fresh ginger
1/8 teaspoon ground clove
2 teaspoons vanilla extract
Blend all ingredients together until smooth.
Strawberry sauce
2 cups strawberries or raspberries (since they are not in season at the moment, you can use frozen berries)
3/4 cup honey or agave
2 tablespoons lemon juice
1 teaspoon cinnamon
1/4 teaspoons nutmeg
Blend all ingredients together until smooth.
This recipe is courtesy of Russel James, The Raw Chef
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