Raw Chocolate Espresso Torte

Raw Chocolate Espresso Torte | cookeatbehealthy.com

Every once in a while I get super excited about something I’ve concocted in the kitchen, and this amazingly delicious Raw Chocolate Espresso Torte is one of those times!  This is also the final post in my Cashew Cream Recipe Series, and to be honest, I’m kind of sad about that!  I’ve had so much fun coming up with new and unique ways to use cashew cream that I kind of hate to see it end.  But like Chaucer said…”All good things must come to an end.”  

I’m so happy with the way this torte turned out.  The crust…oh my goodness…the crust is to die for!  I’ve always preferred a nice thick crust on bars, cakes, and tortes, so I made sure this one was extra thick, a little chewy, a little crunchy, a little sweet, and a little salty.  Basically it’s a perfect crust and you’re going to love it as much as I do!  But of course, a torte is not a torte without something luscious to top off that perfect crust!  This filling is so good you guys!  People who know me, know how much I love chocolate and how much I LOVE coffee, so that classic flavor combo was a no-brainer for this fantastic dessert!

Raw Chocolate Espresso Torte | cookeatbehealthy.com

I know you’re wondering how something this gorgeous can possibly adhere to my CEBH Guidelines – and I understand your skepticism!  But this is exactly what gets me so pumped up about cashew cream!  Before I switched up the way we eat I would never have imagined that some ground up nuts and a few other simple ingredients could result in a dessert this luscious and decadent!  The best part though – you could totally serve this to guests and they’d never in a million years guess it was a “healthy” dessert!  

Raw Chocolate Espresso Torte | cookeatbehealthy.com

Dont get me wrong – there are still calories here!  And it’s not something you should eat everyday.  But for the occasional special treat – this would be perfect!  And for those of you who require dairy-free, sugar-free, and/or gluten-free desserts, or for those of you who only eat raw – then this is the perfect recipe!  The crust is made of walnuts, pecans, and almonds – all of which lend to its crunchy texture, while the dates lend a chewy sweetness which is enhanced with a dash of almond extract.  The filling is made of cahsews, maple syrup, organic cacao, a little instant espresso powder, another splash of almond extract, and just for fun – a handful of chocolate covered espresso beans!

Raw Chocolate Espresso Torte |cookeatbehealthy.com

To make the crust, process the nuts, dates, almond extract, and espresso powder until the mixture resembles coarse crumbs.

Raw Chocolate Espresso Torte | cookeatbehealthy.com

Then press the crust mixture into a springform pan lightly greased with coconut oil.

Raw Chocolate Espresso Torte | cookeatbehealthy.com

Flatten and smooth it down into the pan so it’s level and well compacted.

Raw Chocolate Espresso Torte | cookeatbehealthy.com

Then pop it into the freezer to set up while you make the filling.  I used the food processor since it was already dirty from making the crust (remember…I’m lazy), but you’ll get a smoother filling using a high power blender like a Vitamix!  Add the soaked and drained cashews, maple syrup, almond extract, cacao, and espresso powder and blend until smooth and creamy. Stir in espresso beans by hand, then pour filling into the prepared crust.  

Raw Chocolate Espresso Torte | cookeatbehealthy.com

Cover loosely with plastic and return to the freezer to set up for several hours, or preferably, overnight.  Remove from freezer about 20 minutes before serving.  Remove springform ring, cut into 12 slices and serve as desired.

Raw Chocolate Espresso Torte | cookeatbehealthy.com

Raw Chocolate Espresso Torte | cookeatbehealthy.com

Raw Chocolate Espresso Torte
Serves 12
Chocolate with just a hint of coffee in a velvety cashew cream filling, and nuts and dates that combine to make a delectable crust are the perfect union in this raw vegan torte!
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Prep Time
45 min
Prep Time
45 min
422 calories
42 g
0 g
28 g
8 g
4 g
99 g
7 g
28 g
0 g
23 g
Nutrition Facts
Serving Size
99g
Servings
12
Amount Per Serving
Calories 422
Calories from Fat 234
% Daily Value *
Total Fat 28g
43%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 14g
Cholesterol 0mg
0%
Sodium 7mg
0%
Total Carbohydrates 42g
14%
Dietary Fiber 5g
20%
Sugars 28g
Protein 8g
Vitamin A
1%
Vitamin C
0%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the crust
  1. 2 cups (about 20) pitted Medjool dates
  2. 1 cup pecans
  3. 1 cup walnuts
  4. 1 cup almonds
  5. 1 tsp espresso powder
  6. 1 scant tsp almond extract
  7. 3 tsp water - if needed
For the filling
  1. 2 cups raw cashews, soaked in water at least 3 hours or up to 12, then drained
  2. 1/2 cup plus 2 tbsp pure maple syrup
  3. 1/3 cup organic cacao
  4. 2 tsp espresso powder
  5. 1/2 tsp almond extract
  6. 1/4 cup chocolate covered espresso beans ~ optional
Instructions
  1. Very lightly grease a 9" or 10" springform pan with a thin layer of coconut oil.
For the crust
  1. In a large food processor bowl combine dates, nuts, 1 tsp espresso powder, and scant tsp almond extract.
  2. Pulse until the mixture resembles coarse crumbs.
  3. If the crust is too dry, add water, 1 tsp at a time, until you're able to form a ball that holds together when squeezed in your hand.
  4. Press crust into prepared springform pan, smoothing the surface and packing it tightly together in the pan.
  5. Place the pan in the freezer while preparing the filling.
For the filling
  1. In the pitcher of a high speed blender-like a Vitamix or Ninja-place the soaked and drained cashews, maple syrup, cacao, 1/2 tsp almond extract, and 2 tsp espresso powder.
  2. Blend until smooth.
  3. Stir in espresso beans by hand and pour the mixture into the pan with the chilled crust. Spread evenly.
  4. Cover the pan with plastic and freeze several hours, or overnight, until the filling is completely set.
  5. Remove from freezer about 20 minutes before serving to facilitate cutting.
  6. Remove outer pan ring and cut torte into 12 pieces.
  7. Serve as desired.
  8. Store leftovers in the freezer.
Notes
  1. The food processor can be used to make the filling, but you won't get as smooth a consistency as you will with a blender.
beta
calories
422
fat
28g
protein
8g
carbs
42g
more
Cook Eat Be Healthy http://cookeatbehealthy.com/
I hope you’ve found at least one or two recipes in this Cashew Cream series that you like and want to try.  I’d love to hear from you if you do…let me know what you think! 👍

10 Comment

  1. What a great dessert recipe for fall! No bake!!! Bonus. Very pretty, too.

    1. Thank you!

  2. This torte looks amazing! I love chocolate with coffee. Thanks for making it vegan!

    1. Thanks, Amy! I’m a fan of all things coffee and chocolate too!

  3. It certainly looks delicious and those ingredients would add to the natural flavor of the torte. Do you get your ingredients at a health food store or a natural market? I am definitely pinning the recipe. I think I’ll surprise my kids with it.

    1. Thanks, Marisa! I’m able to get everything in the health market section of our local grocery store or at Sam’s Club actually. I find lots of natural organic foods there! I hope your kids love it!!!

  4. You know it’s gotta be delicious with an ingredient list like that! Yum!

    1. Thank you, Raia! 🙂

  5. Ah!! all my favorite ingredients!! Dates, Pecans, walcuts, cashews, maple.. This has go to be a winner. Thanks for the recipe

    1. Thanks, Veena. All my favorites too! In fact – I may or may not have hoarded the last couple pieces all for myself! 😉

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